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How To Make Conch Fritters
Seafood

How To Make Conch Fritters

This version of How To Make Conch Fritters is flavorful, easy to prepare and suitable for traditional Seafood configurations....

⏱️

20 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Non-Vegetarian

Ingredients

  • Can Conchs
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 2 large Onion
  • 2 Chilli
  • Juice of 2 Lime
  • 2 tbsp chopped Garlic
  • 1 tablespoon Black Pepper
  • 1 tablespoon Salt
  • 1 tsp Basil
  • 1 tsp Red Pepper Flakes
  • 1 Egg
  • 10 tblsp All purpose flour
  • For frying Vegetable Oil

Instructions

1
Note: Make the conch liquidize the day before and store in the refrigerator to allow time for flavours to meld together.
2
Tartar gravy can also be prepared beforehand.
3
Just combine all the items required and liquidize well.
4
seal and keep cold.
5
Use your food grinder to grind together the conch pieces, red and green peppers, onions and burning peppers.
6
Once done, mix in in your lime liquid, minced garlic, black pepper, table salt, dried basil, and red pepper flakes; make sure to liquidize it thoroughly.
7
Then mix in your egg and liquidize again.
8
Lastly, mix in your baking flour one tablespoon at a time and liquidize until combined.
9
You can either plastic wrap it and let sit in the fridge for an hour or overnight.  Once you're ready to sauté, fill the deep-frying cooking vessel with about 1 ½ to 2 inches of a high bring to temperature cooking oil of your choice.
10
Turn stove on to a medium-low bring to temperature.
11
Use two spoons to form 1-inch balls and drop them into the burning cooking oil one at a time.
12
Each fritter should sauté about 5-7 mins or until golden brown and the inside is cooked.
13
Repeat until you have used all the conch mixture.
14
offer with your tartar gravy and lime wedges.

Recipe Information

Cuisine
International
Course
Seafood
Diet
Non-Vegetarian
Total Time
65 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

45 mins

Total Time

65 mins
#international #seafood #non-vegetarian
Author

Master Chef

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