Conch Fritters - Island Style

Submitted by jenny butt

"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."

 

• Ready In: 18mins
• Ingredients: 10
• Serves: 4-6

ingredients

• FOR THE BATTER

• 4 ounces flour
• 1⁄2 teaspoon salt
• 1 egg, lightly beaten
• 2⁄3 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.