Conch Fritters The Bahamas Recipes

CONCH FRITTERS

Steps:

• Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
• Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
• In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

CONCH FRITTERS: BAHAMIAN STYLE

Steps:

• Heat the oil in large pot or deep fryer to 365F (185 degrees C).
• In a bowl, mix the flour, egg and milk.
• Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
• Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
• Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
• BE CAREFUL!
• Remove the basket or with slotted spoon and drain on paper towels.
• Now, is the time to slightly season, again.
• In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
• Serve dipping sauce on the side with the fritters.
• Enjoy!

BAHAMIAN CONCH FRITTERS

Steps:

• 1. Combine conch with chopped vegetables.
• 2. Add egg.
• 3. Mix flour, baking powder and salt together and add to conch mixture.
• 4. Season to taste.
• 5. Form into balls 1 - 2 inches in size.
• 6. Heat oil in a deep skillet to 375 deg. To prevent cooling the oil too quickly, drop one fritter at a time into the pan, waiting a few seconds before adding additional fritters.
• 7. Fry 3 - 5 minutes until golden brown on all sides, turning the fritters as they rise to the surface.
• 8. Drain on paper towels.
• Serve with Key Lime Mustard Sauce (recipe to come) or other coctail sauce.

CONCH FRITTERS (THE BAHAMAS)

Steps:

• In a small bowl, whisk together the dipping sauce ingredients.
• Finely mince or grind the conch meat.
• Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
• Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
• Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
• Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
• Drop them into the oil. Flip them once during cooking so they will cook evenly.
• When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.