COPPERConch fritters recipe
Conch pounded until it loses its rubber, then folded into a peppery batter and deep-fried.
Ingredients
- 300 g conch meat
- 150 g flour
- 1 egg
- 1 lime
- 1 scotch bonnet pepper
- 1 onion
- 50 g sweet pepper
- 2 clove garlic
- 1 tsp thyme
- 1 tsp baking powder
- 1 tsp salt
- 500 ml oil
How to make Conch fritters
- Trim 300 g of conch meat, then pound it with a mallet until the flesh stops springing back, and chop it very finely.
- Squeeze the juice of 1 lime over the conch and leave it 15 minutes.
- Mix 150 g flour, 1 tsp baking powder and 1 tsp salt in a bowl.
- Whisk in 1 egg and about 150 ml water to get a thick dropping batter.
- Fold in the conch, 1 chopped onion, 50 g diced sweet pepper, 2 minced garlic cloves, 1 tsp thyme and half a finely chopped scotch bonnet.
- Rest the batter 20 minutes so the conch softens further.
- Heat 500 ml oil to 180 °C and drop in heaped tablespoons of batter, a few at a time.
- Fry 3 to 4 minutes until deep golden, turning once, drain on paper and serve hot with a lime and pepper sauce.
What is Conch fritters?
Conch fritters is a traditional dish from Saint Kitts and Nevis, cooked in a pan, and takes about 1 hour and 5 minutes from start to finish. It is built around conch meat, flour and sweet pepper. The recipe below uses 12 ingredients and is written out step by step.
How long does Conch fritters take?
At 65 minutes it is quicker than 73% of the 586 dishes in Copper's atlas. Copper's atlas has 4 dishes built on conch meat. The method runs to 8 steps, the longest being 20 minutes.
Any tips for making Conch fritters?
Pound the conch with a mallet until the flesh stops springing back, then chop it very finely, so the fritters are not rubbery.
How Conch fritters compares
Sweet pepper appears in only 2 other dishes in the atlas.
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