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Antiguan Conch Fritters
Crispy on the outside and tender on the inside, these conch fritters are a popular appetizer or snack in Antigua, often served with a spicy dipping sauce.
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- 1 lb Conch meat(cleaned and finely chopped)
- 1.5 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 medium Onion(finely chopped)
- 0.5 medium Bell pepper(finely chopped (any color))
- 2 cloves Garlic(minced)
- 0.5 small Scotch bonnet pepper(finely minced (optional, for heat))
- 1 large Egg
- 0.5 cup Milk(or more, as needed for batter consistency)
- 3 cups Vegetable oil(for frying)
ðšâð³ äœãæ¹
- 1
In a large bowl, whisk together flour, baking powder, salt, and pepper.
- 2
Add the chopped conch, onion, bell pepper, garlic, and scotch bonnet pepper (if using) to the dry ingredients. Mix well to coat.
- 3
In a separate small bowl, whisk the egg and milk. Pour this wet mixture into the conch and vegetable mixture. Stir until just combined, forming a thick batter. Add a little more milk if the batter is too stiff.
- 4
Heat vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C).
- 5
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- 6
Remove fritters with a slotted spoon and drain on paper towels. Serve hot.
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- âEnsure conch is finely chopped for even cooking.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âDo not overmix the batter, as this can make the fritters tough.
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- Add chopped fresh herbs like parsley or chives to the batter.
- Serve with a side of tartar sauce or a spicy aioli.