Caribbean Conch Fritters Recipe
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The one thing that sets this Caribbean Conch fritters recipe apart from all the others, aside
from it being absolutely delicious, is how easy it is to make. There’s only about 20 minutes of
prep then let it sit in the fridge for the day. Pull it out and in a couple minutes you’ll be
eating scrumptious conch fritters. One bite will make you feel like you’re sitting in a little
seaside shack on the beach in the Caribbean. Hey, that makes me think of Island Rum Punch – I
guess I’d better put up a recipe for that as well.
While the local Caribbean conch
fritters recipe will change somewhat from island to island; most places we’ve been to have some
similar variation. We tasted what we thought must have been the identical recipe in the Bahamas
one time. What does seem to change more than the fritters themselves is what they’re served
with. Every island seems to have its own accompaniment for Conch fritters.
The first time we ever tried this Caribbean Conch fritters recipe was at a road-side fish
stand in Santo Domingo. We loved them so much that we stopped twice in one day to have them
and then talked (and tipped) the recipe out of the merchant. They are best served hot with
some sort of spicy dip, you can use a salsa, hot chili yogurt or our favorite Piquant Mango
Salsa. Many locals simply squeeze a little lime juice over them right before eating.
Now the problem with conch is that it becomes increasingly more difficult to get the further
you stray from the Caribbean. Try your local fish monger, they might have it – even frozen
will do in a pinch for this Caribbean conch fritters recipe (although nothing beats freshly
This dish is designed with conch that has a pretty distinctive flavor, but I’ve made it with a
mix of squid and fresh crab meat before and came up with a very tasty result.
Caribbean Conch Fritters Recipe Ingredients
- 1 cup of Conch meat
- Vegetable oil for frying
- 1 ½ cups of flour
- 2 red bell peppers finely diced
- 2 celery stocks finely diced
- Salt and pepper to taste
- 1 teaspoon baking soda
- ? cup of milk
- 1 medium sized onion finely diced
- 2 teaspoons baking powder
- 1 egg
- 1 tablespoon chopped cilantro
- Pinch of hot chili pepper
- 1 tablespoon Worcestershire
- 2 cloves of garlic
Caribbean Conch Fritters Recipe Preparation
- Put a couple tablespoons of vegetable oil in a frying pan and sweat the onions, bell
peppers and celery over medium heat. Sweating means that you don’t want them to
caramelize, you just want to soften them and pull a little of them moisture out of them.
Don’t cook ‘em, just soften ‘em up, this should only take a few minutes (a pinch of salt
helps pull the moisture out).
- Put them aside to cool.
- In a large mixing bowl, combine all of the ingredients other than the flour. Make sure
everything is well mixed.
- Add the flour a little at a time until you get a batter (should be about the consistency
of a thick muffin batter).
- Cover the whole bowl and let it refrigerate for a few hours to let the flavors blend
together (you can leave it in there for a whole day if you like).
- Get about ? inch of vegetable oil smoking hot (approx 350 degrees) and drop in large
heaping tablespoons of batter. (you can use a deep fryer for this if you have one).
- Flip them after a couple minutes, you know they’re done when they look gold and crispy
- Season with salt & pepper and a few lime wedges and serve immediately. You can use any
accompanying dip you like, but I suggest our Piquant Mango Salsa or just a hot chili
For Hot Chili Yogurt mix together:
- ½ cup plain yogurt
- a few tablespoons of your favorite hot pepper sauce
- 1 tablespoon Worcestershire sauce.
I hope you enjoy my Caribbean Conch Fritters Recipe and if you have any questions or comments
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