A spiced batter littered with fresh conch meat is deep fried until golden. These conch fritters are a little taste of the islands that are downright addicting!
I think one of the best ways to see the Caribbean is to take a cruise. There is so much to love about cruising, but one of the best things is to be able to tour several different islands or countries in one trip.
A few years ago I was lucky enough to tour the Carribbean and it’s crystal clear blue waters. That is one of my favorite places to travel too, I love the sun, the sand, the water and the food!
One of my favorite foods is conch fritters! I had the best fritters in Turks and Caicos at this little shack that sat back on the beach. The place was bare-bones, but the food was amazing!
Where Did Conch Fritters Originate?
Conch Fritters are indigenous to the Bahamas but are served all over the Caribbean but even make an appearance in Florida, specifically in South Florid.
A word on the conch, 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!
How Are Conch Fritters Made?
STEP ONE – Heat oil in a large, deep pot or stockpot until it reached 350 degrees.
STEP TWO = In a large bowl, combine the conch meat, bell peppers, garlic, flour, and cornmeal.
STEP THREE – 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.
STEP FOUR – 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 the remaining batter.
Conch Fritter Recipe Tips
Crabmeat, lobster, or shrimp can be used in place of the conch meat.
In a pinch, conch can be ordered online!
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.
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.
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.
Conch fritters are excellent finger food; they are fun, easy to make and give you a little taste of island life!
- 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.
Nutrition InformationYield 24 Serving Size 1
Amount Per Serving Calories 87Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 121mgCarbohydrates 6gFiber 0gSugar 0gProtein 7g