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Conch fritters

Conch fritters

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Prep Time 20 minutes
Cook Time 10 minutes
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.

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