Advertisements

CONCH FRITTERS

Ingredients

  • 1 C conch, tenderized and minced
  • 3/4 C buttermilk
  • 1 egg, beaten
  • 1 1/2 C AP flour
  • 1/2 C celery
  • 1/2 C green bell pepper, minced
  • 1/4 C red bell pepper, minced
  • 1/4 C white onion, minced
  • 1 tsp cayenne pepper
  • 1/2 tsp baking powder
  • 2 tsp Kitchen Crafted Bayou Catch ® seasoning
  • kosher salt/black pepper
  • 1/4 to 1/3 C beer or soda water
  • canola or peanut oil for frying
  • FOR THE SRIRACHA MAYO:
  • 1/2 C mayo
  • few squirts Sriracha (can adjust heat to your liking)
  • fresh chopped parsley, for garnish
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

I could not let my visit to the Bahamas go by without trying Conch Fritters. I just may have ordered them more than once. I had a bit of conch meat leftover that I did not use in my Conch Chowder, so I decided to see if I could make fritters just as good as the ones I had in the Bahamas! Hubby thought mine were even better. The recipe is super easy…just be sure to follow my directions on how to get the conch meat super tenderized. This will create the most perfect, tender fritter! This recipe will produce about a dozen generous fritters.

Question is…where can I purchase conch meat? If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. They usually always have some in stock, frozen. Takes just a little bit of time to thaw. Not local, you can still order online from the market by clicking here and they will ship right out to you! Conch is likely one of the most shipped items out of the market.

conch fritters in a metal bowl with dipping sauce

Start by preparing the conch meat. Rinse and drain. Lay on a flat surface and tenderize with a meat tenderizer. Cut into pieces, then place in a chopper. Pulse until the conch meat is minced. Place minced conch in a bowl and cover with the buttermilk. Reserve in fridge while you prepare the remaining ingredients.

Start heating up enough oil in a cast iron pan to deep fry the fritters. I love using this deep cast iron pan from Lodge…click here! Oil should be 350 degrees for frying. Mince the bell pepper, celery and onion. I used this Chop N Prep Chef from Tupperware. Just a few pulls of the string and the vegetables are chopped so finely. Perfect for this recipe. Click here! Place the minced vegetables in a medium-sized bowl. Add in the flour, baking powder, cayenne, Bayou Catch (you can substitute with Old Bay), kosher salt and pepper.

Stir to combine. Add in the beaten egg and conch. For the conch, just use a slotted spoon to remove from the bowl with the buttermilk. You do not have to rinse the buttermilk off. Just drain as much of the buttermilk as you can. Stir to combine. Add in the beer or soda water. Mix just enough to create a batter.

Using a scoop, or two spoons, drop the batter into the hot oil. I used this cookie scoop. Click here to purchase! Flip as they are frying to ensure that all sides are nice and brown.

conch fritters frying

Once browned, remove and place on paper towels to drain any excess grease. You will need to fry in batches. Season with kosher salt. As the remaining fritters are frying, prepare the Sriracha Mayo dipping sauce. Serve and ENJOY!

More to explorer

a white plate of Greek Salad with two chicken breasts sliced

GREEK SALAD WITH SOUS VIDE CHICKEN

You may not know this given the enormous amount of recipes on my blog containing pasta and/or heavy whipping cream…I really do

two bowls of stuffed pepper soup

STUFFED PEPPER SOUP

Boy am I glad that my tastes have changed from when I was a child. I remember Stuffed Peppers all too well…well

a pot of braised short ribs

THE BEST BRAISED SHORT RIBS

Another first for me…definitely a home-run! I flew back to Pennsylvania and needed to feed my family. These braised short ribs were

1 Comment


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.