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Total Time
18mins
Prep 8 mins
Cook 10 mins

Conch fritters are a great favourite with people in the BAHAMAS, where this shellfish is found in abundance. In Geat Exuma, the Out-Island Regatta is held in April and during this period, the local conch seller makes fritters all day,starting at 6 a.m and using about 50 conch. She demonstrates her method smiling broadly, "Ever'body likes fritters, yez ma'am". From Caribbean Cooking For Pleasure, Mary Slater.

Ingredients Nutrition

  • FOR THE BATTER

  • 4 ounces flour
  • 12 teaspoon salt
  • 1 egg, lightly beaten
  • 23 cup milk
  • 1 onion, chopped
  • 1 tomatoes, peeled & chopped
  • 1 green pepper, de-seeded & chopped
  • FOR THE FILLING

  • 1 lb raw conch, cut into chunks
  • salt & pepper
  • deep fat (for frying) or oil (for frying)

Directions

  1. FOR THE BATTER:.
  2. Sift flour & salt together.
  3. Make a hollow in the middle.
  4. Pour in egg & HALF the milk.
  5. Beat well & gradually add the rest of the milk, onion, tomato, pepper pieces.
  6. Set the batter aside for 30 minutes.
  7. FOR THE FILLING:.
  8. Dry the conch chunks.
  9. Season with S&P.
  10. Coat with batter.
  11. Fry in hot oil/fat.
  12. Drain on absorbent paper.