Conch fritters recipe

Ground conch folded into a tomato paste batter spiked with goat pepper and dropped straight into hot oil.

50 minutesmedium12 ingredients

Ingredients

• 400 g conch meat
• 250 g all-purpose flour
• 2 tbsp tomato paste
• 1 goat pepper
• 1 stick celery
• 1 onion
• 1 green bell pepper
• 1 tsp thyme
• 1 lime
• 2 tsp baking powder
• 1 egg
• 750 ml frying oil

How to make Conch fritters

1. Trim 400 g of conch and put it through a meat grinder with 1 onion, 1 green bell pepper, 1 celery stalk and 1 goat pepper, seeds removed unless you want it fierce.
2. Squeeze the juice of 1 lime over the ground mixture and leave it 10 minutes.
3. Whisk 250 g flour with 2 tsp baking powder, 1 tsp thyme, 1 tsp salt and pepper.
4. Stir 2 tbsp tomato paste into 200 ml water with 1 beaten egg, then pour it into the flour; the tomato paste is what gives the fritters their rust-gold crumb.
5. Fold in the conch mixture until the batter drops thickly from a spoon and does not run.
6. Heat oil to 175 °C in a deep pan and drop in tablespoons of batter, a few at a time so the oil stays hot.
7. Fry 4 to 5 minutes, turning, until they float and go deep golden all over, then drain on paper.
8. Serve hot with a dipping sauce of mayonnaise, ketchup, lime juice and hot sauce.

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