Ingredients
-
4
-
1
-
1
-
2
-
1
-
1
-
1 3/4
-
3
-
1/2
-
1
-
4
-
-
-
-
Directions
Bahamian Conch Fritters, Probably the most popular recipe in the Bahamian/Caribbean cuisine Fresh Conch isn’t always easy to find, and it has to be fresh Be careful to keep it refrigerated and use as soon as possible , This recipe serves as an excellent base to Bahamian conch fritters I don’t like celery so I axed that I added water to it to create the batter It also gives it a smoother look when fried I also added some goat pepper to it Black pepper doesn’t quite go with the flavor a pinch of thyme as well Tomato paste was added for color As taught by my (Bahamian) mom, the baking powder is mixed in just before frying Thanks for posting , Probably the most popular recipe in the Bahamian/Caribbean cuisine Fresh Conch isn’t always easy to find, and it has to be fresh Be careful to keep it refrigerated and use as soon as possible
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Steps
|
1
Done
|
1. Combine Conch With Chopped Vegetables. |
|
2
Done
|
2. Add Egg. |
|
3
Done
|
3. Mix Flour, Baking Powder and Salt Together and Add to Conch Mixture. |
|
4
Done
|
4. Season to Taste. |
|
5
Done
|
5. Form Into Balls 1 - 2 Inches in Size. |
|
6
Done
|
6. Heat Oil in a Deep Skillet to 375 Deg. to Prevent Cooling the Oil Too Quickly, Drop One Fritter at a Time Into the Pan, Waiting a Few Seconds Before Adding Additional Fritters. |
|
7
Done
|
7. Fry 3 - 5 Minutes Until Golden Brown on All Sides, Turning the Fritters as They Rise to the Surface. |
|
8
Done
|
8. Drain on Paper Towels. |
|
9
Done
|
Serve With Key Lime Mustard Sauce (recipe to Come) or Other Coctail Sauce. |
