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Appetizers  |  Main Courses  |  Sauces and Sides  |  Main Courses for 100  |  Desserts

Conch Fritters


Fritters is one of my standby bar foods. If I see a shrimp or conch fritter on the menu, I order them. GREAT finger food.

You can easily replace the Conch in this recipe with either Shrimp, Crab, or Corn


  • 2 Cups Conch, rough chopped
  • 1 Cup Flour, as needed
  • 1/4 Cup Corn Meal
  • 1 Large Egg
  • 1/2 Cup Milk
  • 3 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
  • 1 Teaspoon Kosher Salt
  • 1/4 Large Red Bell Pepper
  • 1 Medium Pablano Pepper
  • 2 Medium Jalapeno Chile Peppers
  • Vegetable Oil, for frying
  • Table Salt


Rough chop the Conch and set aside.

2. Mix together all of the other ingredients, but withhold a little of the flour. Add the chopped Conch and mix up well. The batter should be fairly thick. You should be able to place some on a spoon, turn the spoon over, and it'll stay there. If it's not thick enough add more flour, a little at a time, until you've got the proper consistency.

3. Heat oil at least 1" deep in a black frying pan. When the oil is hot enough, about 350 degrees, place fritters into the hot oil. You to tablespoons to make fritters. get some of the fritter batter in one spoon, then use the other to slide it directly into the hot oil.





    

Conch Fritters


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4. Fry until they're brown on one side, then flip them over to brown the other side. Take them out of the oil, and place them on a grate to drain. Sprinkle immediately with salt.

5. Serve immediately while hot, with Cocktail Sauce and Tarter Sauce on the side.



If you like this recipe, you might also like these recipes:
Conch Casino

Conch Stew

Jamaican Jerked
Chicken Parmesan