A spiced batter littered with fresh conch meat is deep-fried until golden. These conch fritters are a little taste of the islands and are downright addicting.
These deep fried conch meat nuggets are tasty little appetizers and snacks that are full of flavor and perfect for any occasion.
Some people even claim that this conch fritter recipe takes like crab or scallops because the meat is so buttery and tender inside. Serve yours up alongside yummy dipping sauces or eat warm as-is. There’s really no wrong way to enjoy these conch balls.
What Are Conch Fritters?
Conch fritters are tasty little nuggets made from the battered and fried conch. This shell fish recipe is hard to find outside of the Bahamas and Caribbean area but you may have luck in southern Florida. That said, why travel when you can simply make them at home in your own kitchen?
Conch fritters are excellent finger food; they are fun, easy to make and give you a little taste of island life.
Ingredients you’ll need for Conch Fritters:
- Vegetable oil
- Minced Conch Meat
- Bell Peppers
- Minced Garlic
- Cayenne Pepper
- Lime Juice
For the exact measurements, you will need to refer to the recipe card below.
How To Make Conch Fritters
Heat the oil in a large deep pot or a stockpot until it reaches 350 degrees F.
Combine the conch meat, bell peppers, garlic, flour, and cornmeal in a large bowl.
Whisk together the milk and egg in a liquid measuring cup.
Add the egg mixture to the conch mixture and stir until just combined.
Season your batter with paprika, salt, thyme, and cayenne pepper.
Use a small cookie scoop to drop the batter by the spoonfuls into the hot oil.
Cook your fritters for about 4-5 minutes per side or until golden brown, turning often.
Remove the fritters from the pot and lay on a paper towel lined baking sheet to drain. repeat with the remaining batter.
Conch Fritters: Recipe Tips
I like to use a small cookie scoop to drop the batter into the hot oil.
I use regular vegetable oil that is heated to roughly 350 degrees. You know your oil is ready for frying when you stick the end of a wooden spoon in the hot oil and tiny bubbles form around the spoon.
Make sure you carefully drop the batter into the oil. I only add 3 or 4 spoonfuls of batter at a time. Overcrowding your pan will lower your oil temperature.
Fry the fritter just until they are golden brown. You may have to turn them in the oil; making sure they cook evenly.
Make sure you drain your fitters completely so that they are not soggy.
Where to Find Conch Meat
I was able to find conch frozen at a local seafood market. Check your local seafood specialty stores. It may be a little pricey as it can be hard to get, but it can be kept in the freezer to be used anytime you are craving these little fritters. Where to find conch meat
In a pinch, conch can be ordered online.
If you can’t find any near you or are having zero luck online you can use crabmeat, lobster, or shrimp in place of the conch meat.
Conch Fritters: FAQs
Are Conch Fritters Chewy?
How To Reheat Conch Fritters
The best way to reheat conch fritters is to place the fritters on a baking sheet and reheat them in a 350-degree oven for 10-12 minutes. I would not use the microwave as the fritters will get chewy.
What Sauce Goes With Conch Fritters?
I like to serve up my homemade fritters with an effortless dipping sauce. In a bowl, whisk together mayo, lime juice, and a pinch of paprika. I found that was all the seasoning that was needed but feel free to add salt and pepper or even red pepper or hot sauce if you prefer.
- Veggie oil
- 1 lb minced conch meat
- ½ cup finely chopped bell peppers
- 3 cloves minced garlic
- 1 cup flour
- 2 tablespoons cornmeal
- ½ cup milk
- 1 egg
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon thyme
- ⅛ teaspoon cayenne pepper
- ¼ cup mayo
- 2 tablespoons lime juice
- 1 teaspoon paprika
- In a large, deep pot, heat oil until it reached 350 degrees.
- In a large bowl, combine the conch meat, bell peppers, garlic, flour, and cornmeal.
- In a measuring cup, whisk together the milk and the egg. Add the egg mixture to the conch mixture and stir until combined.
- Season batter with paprika, salt, thyme, and cayenne.
- Using a small cookie scoop, drop batter by spoonfuls into the hot oil.
- Cook fritter 4-5 minutes per side or until golden brown, turning often.
- Remove fritters to a paper towel lined baking sheet to drain.
- Repeat with remaining batter.
- For the sauce, whisk together the mayo, lime juice and paprika.
Amount Per Serving Calories 87Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 121mgCarbohydrates 6gFiber 0gSugar 0gProtein 7g