Entree: Bahamas – Central Culinary Region – Conch Fritters (Deep-fried seasoned fritters made with chopped conch in a savory batter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and finely chopped
- 1 cup (125 g) all-purpose flour
- 1/4 cup (30 g) yellow cornmeal
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper, or to taste
- 1 large egg
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) pale beer or additional milk (use beer for traditional flavor)
- 2 tbsp (30 ml) lime juice
- 1/2 cup (60 g) finely diced green bell pepper
- 1/2 cup (60 g) finely diced red onion
- 1/3 cup (30 g) chopped scallions (green onions)
- 2 cloves garlic, minced
- 2 tbsp (8 g) chopped fresh parsley
- 2-3 cups (480-720 ml) vegetable oil, for deep frying
- Lime wedges, for serving
- Hot sauce, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together flour, cornmeal, baking powder, salt, black pepper, smoked paprika, and cayenne.
2. In a separate bowl beat the egg with milk, beer (if using), and lime juice. Stir wet mixture into dry ingredients until just combined.
3. Fold in chopped conch, bell pepper, red onion, scallions, garlic, and parsley. Batter should be thick enough to hold together; add a tablespoon of milk if too stiff.
4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil for 1–1.5 inches (2.54 to 3.81 cm) depth.
5. Drop heaping tablespoons of batter into the hot oil, frying in batches to avoid crowding. Cook 2–3 minutes per side, or until fritters are deep golden and cooked through.
6. Transfer to a paper towel-lined tray to drain. Keep warm in a low oven while finishing remaining batter.
7. Serve hot with lime wedges and hot sauce.

1. In a large bowl whisk together flour, cornmeal, baking powder, salt, black pepper, smoked paprika, and cayenne.
2. In a separate bowl beat the egg with milk, beer (if using), and lime juice. Stir wet mixture into dry ingredients until just combined.
3. Fold in chopped conch, bell pepper, red onion, scallions, garlic, and parsley. Batter should be thick enough to hold together; add a tablespoon of milk if too stiff.
4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil for 1–1.5 inches depth.
5. Drop heaping tablespoons of batter into the hot oil, frying in batches to avoid crowding. Cook 2–3 minutes per side, or until fritters are deep golden and cooked through.
6. Transfer to a paper towel-lined tray to drain. Keep warm in a low oven while finishing remaining batter.
7. Serve hot with lime wedges and hot sauce.