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Bahamian Conch Fritter Recipe

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Bahamian Conch Fritter Recipe

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Island Conch Fritters

This is the most authentic Conch Fritter recipe you will find. Keep in mind that these were made in Miami during their growing season. Feel free to substitute the peppers and herbs for more seasonal ingredients according to where you live. You can also use scallops, clams, and fish instead of conch.

4-5 conchs, about 1 ½ - 2 lbs, ground or chopped into small pieces
½ green bell pepper, small dice
½ red bell pepper, small dice
½ yellow bell pepper, small dice
½ white onion, small dice
1 celery rib, finely sliced
1 teaspoon jalapeño chile, minced
1 tablespoon chopped fresh cilantro
1 tablespoon dried thyme
3 cups all purpose flour
Salt (Jamaican seasoned salt is best)
Water
Vegetable Oil

Mix together the peppers, onion, celery, chile, and herbs in a small bowl.
Sift together the flour with a good teaspoon or so of the seasoned salt. Add the conch to the flour and make sure it has all been coated, then stir in the vegetable mixture.
Add in enough water to make a batter that is thick and viscous, but not too dry. You can always adjust by adding more flour or water.
Heat up about 2 inches of vegetable oil in a skillet. Test the batter by frying a small amount in the oil. The oil should immediately sizzle around it.
You want to cook the fritters at an even pace, so that they cook through on the inside, and brown on the outside. You do not want to have a dark brown exterior, and raw interior.
Drain the fritters on some paper towel and serve with the dipping sauce.
Makes about 30 fritters.

Dipping Sauce:
Mix together equal parts Mayonnaise and Ketchup. You can add a bit of Barbeque Sauce if you prefer.

April 21, 2009

Comments

 

I lived in key west and this is a  very good recipe for fritters.  yum yum

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