Saint Vincent Conch Fritters
Crispy on the outside and tender on the inside, these conch fritters are a popular Caribbean appetizer or snack. Made with finely chopped conch meat, mixed with finely diced vegetables like onion, bell pepper, and celery, and seasoned with local herbs and spices, they are deep-fried to golden perfection. Often served with a dipping sauce.
🧂 Ingredients
- 1 pound Conch meat(cleaned and finely chopped)
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 0.5 small Onion(finely chopped)
- 0.5 small Bell pepper(any color, finely chopped)
- 1 stalk Celery stalk(finely chopped)
- 2 cloves Garlic(minced)
- 0.25 small Scotch bonnet pepper(seeded and finely minced (optional, adjust to taste))
- 2 tbsp Fresh parsley(chopped)
- 2 large Eggs(lightly beaten)
- 0.25 cup Milk
- 1 tbsp Lime juice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 4 cups Vegetable oil(for frying)
👨🍳 Instructions
- 1
Prepare the conch: Ensure the conch meat is thoroughly cleaned and finely chopped. If it's tough, you can lightly pound it with a mallet before chopping.
- 2
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- 3
Combine wet ingredients: In a separate bowl, whisk together the beaten eggs, milk, and lime juice.
- 4
Form the batter: Add the chopped conch, finely chopped onion, bell pepper, celery, minced garlic, scotch bonnet pepper (if using), and chopped parsley to the dry ingredients. Mix well to distribute evenly.
- 5
Incorporate wet ingredients: Pour the wet ingredients into the conch and vegetable mixture. Stir until a thick batter forms. Do not overmix.
- 6
Heat oil: In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat to about 350°F (175°C). The oil should be hot but not smoking.
- 7
Fry the fritters: Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry in batches for 2-3 minutes per side, until golden brown and crispy.
- 8
Drain and serve: Remove the fritters with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce, such as tartar sauce or a spicy aioli.
💡 Pro Tips
- ✓Ensure the conch meat is very finely chopped for the best texture.
- ✓Don't overcrowd the pan when frying, as this will lower the oil temperature and result in greasy fritters.
- ✓The batter should be thick enough to hold its shape when dropped into the oil.
🔄 Variations
- Add a pinch of cayenne pepper or paprika to the batter for extra color and heat.
- Serve with a side of sweet chili sauce or a remoulade.