Bahamian Conch Fritters

Ingredients

• 1 lb (450g) conch meat, finely chopped 1 lb (450g) conch meat, finely chopped
• 1 small onion, finely diced 1 small onion, finely diced
• 1 bell pepper, finely diced 1 bell pepper, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 hot pepper, finely chopped (optional for spice lovers) 1 hot pepper, finely chopped (optional for spice lovers)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the chopped conch meat, onion, bell pepper, garlic, green onions, and hot pepper (if using).
2. 2.
   In a separate bowl, whisk together the flour, baking powder, paprika, dried thyme, salt, black pepper, and cayenne pepper (if using).
3. 3.
   Gradually add the dry mixture to the conch mixture, stirring well to combine.
4. 4.
   Slowly pour in the milk while continuing to stir until a thick batter forms.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
6. 6.
   Drop spoonfuls of the batter into the hot oil and fry until golden brown, turning occasionally to ensure even cooking.
7. 7.
   Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Bahamian Conch Fritters hot with your favorite dipping sauce.

Treat your ingredients with care...

• Conch meat — Ensure the conch meat is finely chopped to achieve the desired texture in the fritters.
• Hot pepper — Adjust the amount of hot pepper according to your spice preference. Remove the seeds for a milder heat.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying the fritters.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lime juice to the batter.
• Serve the fritters with a tangy dipping sauce, such as a spicy mayo or a citrus-infused aioli.
• If conch meat is not available, you can substitute it with shrimp or crab meat for a delicious variation.
• To achieve a lighter texture, let the batter rest in the refrigerator for 30 minutes before frying.
• Make sure the oil is at the correct temperature before frying to ensure crispy fritters.

Serving advice

Serve the Bahamian Conch Fritters as an appetizer or a main course. They pair well with a fresh salad or a side of rice and peas. Garnish with a sprinkle of fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

Arrange the golden-brown fritters on a platter and garnish with a few lime wedges. Serve them alongside the dipping sauce in a small bowl for an inviting presentation.