Conch Fritters are easier to make if you have a good quality blender or, better yet, a food processor If you have either one of those, you can process the conch into a puree with ease. If not, you will need to chop and mince the meat and then pulverize it into a smooth pulp in a mortar and pestle.
Conch Fritters are a very popular dish in Belize, and once you’ve tried them, my bet is they will be on your list of favorites, too.
Conch Fritters Recipe-
- 1 lb. cleaned and filleted conch meat
- 1 oz. sweet green or red bell pepper
- 1 fresh habañero pepper
- 1 oz. fresh ripe tomato
- 1 oz. white or yellow onion
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup water, more or less, as needed
- 1 tbsp. lime juice
- vegetable oil, for deep frying
- Put the bell pepper, habañero pepper, onion and tomato in a food processor, and start to process on medium-high speed; add in the conch meat a little at a time until it is all incorporated. Then turn the speed up to high and process until completely smooth. Pour the mixture into a large mixing bowl.
- Sieve together the flour, black pepper, salt and baking powder, and then add and stir this mixture into the bowl with the processed mixture.
- Add and stir in the lime juice, and only as much water as needed until you have a malleable, but still a relatively firm consistency.
- Pour vegetable oil in a deep skillet over high flame, enough to completely cover the fritters as they cook.
- Drop large spoonfuls into the heated oil, and deep fry, turning once, until they turn a in deep, rich, golden brown. Big spoonfuls are for appetizer sized servings – use a ladle for larger, main dish size.
- As they get done, remove from the oil with a slotted spoon and place do dry and drain on paper towels.
- Serve your Conch Fritters with cocktail and/or tarter sauce, and sections of lime.
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