Conch fritters

A conch is a great option for vacationers who want to try something different, and all of the different ways it can be prepared. Conch is accessible in Antigua at a number of roadside stops and small restaurants. While on the island, try conch chowder, conch fritters, conch salad, and even conch curries. Conch fritters are the most popular preparation method, and you can expect them to be deep-fried to perfection. Conch fritters are a delicious appetizer or side dish.

If you’ve never tried a conch fritter, I strongly advise you to do so the next time you see one on a menu. You’ll have no idea what you were eating before they came into your life! Make them at home instead of waiting for them to come on a menu. They come together quickly; the most time-consuming element is waiting for the oil to heat up. With these conch fritters and a mojito or rum runner, you can host an island party in your kitchen.

Conch fritters

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Antigua, Caribbean

Servings 4 people

Calories 132 kcal

Ingredients

  

For the Conch Fritters:

1 cup (125 g) all-purpose flour

1 teaspoon sugar

1 teaspoon baking powder

1 egg, lightly beaten

6 tablespoons buttermilk

8 ounces (226.8 g) conch, finely minced

1 jalapeno, finely minced

¼ cup (40 g) finely minced white onion

¼ cup (37.25 g) finely minced red bell pepper

¼ cup (32 g) finely minced carrots

1 clove garlic, minced

¾ teaspoon (0.75 teaspoon) Creole seasoning

 Vegetable oil, for frying

For the Dipping Sauce:

½ cup (130 g) salsa

1 cup (224 g) mayonnaise

1 teaspoon garlic powder

½ teaspoon (0.5 teaspoon) dried basil

½ teaspoon (0.5 teaspoon) salt

¼ teaspoon (0.25 teaspoon) cayenne pepper

¼ teaspoon (0.25 teaspoon) freshly ground black pepper

Instructions

 

To make the dipping sauce, mix the salsa until smooth. Add the mayonnaise, garlic powder, basil, salt, cayenne, and pepper to a medium mixing bowl and whisk to incorporate. Before serving, cover and chill for at least 2 hours. Before serving, give it a good stir.

To make the fritters, start by combining all of the ingredients in a large Fill a small frying pan or deep skillet halfway with oil, so that it comes up the sides of the pan at least one inch. Heat the oil to 350 degrees Fahrenheit.

Meanwhile, in a large mixing basin, whisk together the flour, sugar, baking powder, and egg (the combination will look shaggy). To make a thick paste, add the buttermilk (the mixture should be the consistency of muffin batter). Stir in the conch, jalapeo, onion, red pepper, carrots, garlic, and spice until everything is uniformly distributed.

Drop 1-inch balls of batter into the oil with spoons or a cookie scoop. Fry until golden brown, flipping with a slotted spoon, about 2 minutes for smaller fritters and up to 4 minutes for bigger fritters. If necessary, work in batches to avoid overcrowding the pan.

Transfer the fritters to paper towels to drain using a slotted spoon. Serve with the dipping sauce right away.

Keyword Antigua Conch fritters, Antigua famous sharwa recipe, caribbean conch fritters, Conch fritters recipe