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An Outstanding Conch Fritter

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Rating: 5/5
1 review
1 comment

ready in: under 30 minutes
serves/makes:   8

recipe id: 16498
cook method: stovetop

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1 cup conch
1 bell pepper (yellow most preferred)
1 medium onion
1 clove garlic
2 eggs
2 tablespoons key lime juice
2 tablespoons tomato paste
1 cup flour (regular NOT self-rising)
2 tablespoons baking powder
milk (on hand just in case)
1 tablespoon thyme
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon celery seed
1 tablespoon habanero sauce (e.g. Melindas)
3/4 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon cumin powder
1/2 teaspoon black pepper


Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces. Mix in lime juice and tomato paste with conch in small bowl. In separate large bowl, dice pepper, onion and garlic. Mix in spices. Mix in conch mixture. Mix in flour, baking powder and eggs.

The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds. If too thin, add more flour. If too thick, add a little milk. You could also substitute a little beer for the milk if you like.rec

Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.

Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes. Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.

Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon. Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned. Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.

Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages. And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.


added by Charlie Byrne c fByrne


117 calories, 2 grams fat, 18 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
added pineapple and a few extra herbs and flavourings. very tasty. others prefer a more meaty fritter. so just add more conch, or cut down everything else.

Guest at

Chef tim

WAY too many ingredients. Totally masks the delicate flavor of the conch. Keep it simple. Five ingredients or less is my rule.

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