Conch Fritters (Bahamas) - Oceanian Recipe

Conch Fritters (Bahamas)

🌍 Oceanian, Bahamian Difficulty: ●●●○○

Conch has been the primary shellfish of the Bahamas and Caribbean for thousands of years; the Taíno people were eating conch long before European contact, and conch shells filled with lime juice were the first Bahamian "cracked conch" preparation.

Ingredients

• 300 g conch meat (or substitute clams), cleaned and minced
• 200 g all-purpose flour
• 1 tsp baking powder
• 1 egg
• 150 ml milk
• 1 small onion, minced
• ½ bell pepper, minced
• 2 stalks celery, minced
• 2 cloves garlic, minced
• 1 Scotch bonnet or jalapeño, minced
• 1 tsp thyme
• Salt and pepper
• Oil for deep-frying

Method

1. Tenderizing — Tenderize conch by pounding with a mallet if tough; mince finely.
2. Combining — Combine flour and baking powder; whisk in egg and milk to a thick batter.
3. Folding — Fold in conch, onion, bell pepper, celery, garlic, and seasonings.
4. Heating — Heat oil to 180°C (350°F).
5. Step 5 — Drop tablespoon-sized portions into hot oil; fry 3–4 minutes until deep golden brown.
6. Draining — Drain on paper towels; serve immediately with dipping sauce and lime wedges.

Tags: conch meat, all-purpose flour, baking powder, egg, milk · Source: Brittani's Almanac