Conch Fritters Bahamian Style 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!

CONCH FRITTERS

Steps:

• In a large pot or deep fryer, heat oil to 365°F. Mix the flour, egg, and milk in a large bowl.
• Season with salt, pepper, and cayenne pepper.
• Mix in the chopped conch meat, onion, green pepper, celery, and garlic until well blended.
• Drop rounded tablespoons of the mixture into the hot oil and fry until golden brown.
• Drain on paper towels. Serve with ketchup, mayonnaise, or your choice of dipping sauce on the side.

CONCH FRITTERS WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)

Steps:

• FRITTERS: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice, and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. You may want to keep the fritters warm in a 200°F oven while you cook all the batter to keep them warm, but this is optional. To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. CARIBBEAN DIPPING SAUCE: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1/2 cups.

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.