Conch Fritters

Cynthia Russell 1

"This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. Conch can be replaced virtually with any seafood. We tried last week "Calamari Fritters", following the same recipe but replacing conch with chopped calamari... it turned out awesome! We cannot wait to try it with shrimp or crab meat. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!"


35 m 0 servings yields 8 servings
Serving size has been adjusted!

Original recipe yields 0 servings



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  1. Pre-heat vegetable oil in small deep pan. Mix egg with flour and add enough milk to make a creamy batter. Season with salt, pepper, Cayenne pepper and all seasoning salt. Add finely chopped conch, onion, sweet pepper, celery, garlic and mix until you get a thick batter. Drop spoonfuls of this mix into medium hot oil (hot enough to cook, but not too hot so that it will brown the fritters too fast leaving the inside raw) rolling them in the oil so that they brown evenly. Once golden, remove from oil and set on absorbent paper towel, keeping the plate warm on the stove.
  2. Dipping Sauce:
  3. Mix all ingredients and season with salt and pepper to taste.
  4. Serve in a tray, pinched with toothpicks or cocktail forks, with dipping sauce on the side.
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