Batak-style Spicy Conch Fritters

Ingredients

In this Batak-style adaptation of Conch Fritters, we incorporate the bold and vibrant spices of Batak cuisine to elevate the flavors. The original Bahamian recipe is enhanced with Batak spices, such as andaliman pepper, turmeric, and lemongrass, which infuse the fritters with a distinctively spicy and aromatic profile. We alse have the original recipe for Conch Fritters, so you can check it out.

• 500g (1.1 lb) conch meat, finely chopped 500g (1.1 lb) conch meat, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 teaspoon andaliman pepper (substitute with Sichuan pepper if unavailable) 1 teaspoon andaliman pepper (substitute with Sichuan pepper if unavailable)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

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

Preparation

1. 1.
   In a large mixing bowl, combine the chopped conch meat, onion, garlic, red chili peppers, lemongrass, andaliman pepper, turmeric powder, salt, and sugar.
2. 2.
   Mix well until all the ingredients are evenly distributed.
3. 3.
   Add the all-purpose flour and beaten eggs to the mixture. Stir until the mixture forms a thick batter.
4. 4.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
5. 5.
   Drop spoonfuls of the batter into the hot oil, frying in batches.
6. 6.
   Fry the fritters until they turn golden brown and crispy, approximately 3-4 minutes per side.
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 Batak-style Spicy Conch Fritters hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Conch meat — Ensure that the conch meat is finely chopped to ensure even distribution of flavors throughout the fritters.
• Andaliman pepper — If andaliman pepper is not available, you can substitute it with Sichuan pepper for a similar citrusy and numbing effect.
• Lemongrass — Use only the tender part of the lemongrass stalk for the best flavor. Finely chop it to release its aromatic oils.

Tips & Tricks

• For an extra kick, add a few drops of lime juice to the batter before frying.
• Serve the fritters with a tangy dipping sauce, such as tamarind or chili sauce, to complement the flavors.
• Make sure the oil is hot enough before frying the fritters to achieve a crispy texture.
• Experiment with different chili pepper varieties to adjust the spiciness according to your preference.
• Serve the fritters immediately after frying to enjoy them at their best.

Serving advice

Serve the Batak-style Spicy Conch Fritters as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by a refreshing beverage.

Presentation advice

Arrange the fritters on a platter, garnished with fresh herbs such as cilantro or parsley, to add a pop of color. Serve them alongside the dipping sauce for an inviting presentation.