Bahamian Conch Fritters
Crispy golden fritters with tender conch meat, sweet peppers, celery, and a light kick of spice — a beloved Bahamian appetizer.
Ingredients
- conch meat250 g
- wheat flour95 g
- egg1 pcs
- milk120 ml
- vegetable oil500 ml
- white onion0.5 pcs
- green bell pepper0.5 pcs
- celery2 stalks
- garlic2 cloves
- salt1 to taste
- ground black pepper1 to taste
- ground cayenne pepper1 to taste
- ketchup60 g
- mayonnaise60 g
Instructions
If using fresh conch, clean it, pound lightly to tenderize, and chop finely; measure out 250 g.
In a large bowl, mix 95 g all-purpose flour, 1 egg, and 120 ml milk into a thick, smooth batter. Season with salt, black pepper, and cayenne pepper to taste.
Add the conch meat, ½ white onion, ½ green bell pepper, 2 celery stalks, and 2 garlic cloves to the batter; stir until the vegetables and conch are evenly coated.
In a deep pot or deep fryer, heat 500 ml vegetable oil to 185°C (365°F).
Drop rounded tablespoons of batter into the oil, without overcrowding the pot; fry the fritters for 3–4 minutes, turning once, until evenly golden brown and cooked through.
Remove the fritters with a slotted spoon and place on a paper towel to drain excess oil.
For serving, mix 60 g ketchup and 60 g mayonnaise into a smooth dipping sauce and serve alongside the hot fritters.
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