How to cook Bahamian Conch Fritters
- 2 pounds conch (sea snails) meat
- 1 medium onion, chopped finely
- 2 tablespoons finely chopped green bell pepper
- 1 medium tomato, chopped finely
- 3 tablespoons finely chopped fine, tender celery parts and leaves
- 1/2 cup evaporated milk mixed with 1/2 cup water
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 1 egg, well beaten
- 2 teaspoons baking powder
- 1 cup all-purpose flour
- Vegetable oil for deep frying
- Grind the conch in a meat grinder and place in a large bowl.
- Add the onion, green pepper, tomato, celery, milk, butter, salt, and egg and stir to combine.
- Mix the baking powder and flour together and stir into the wet ingredients.
- Heat oil for deep frying to 375°F (190°C).
- Drop the batter by generous tablespoons into the hot oil. Fry a few at a time until brown.
- Drain on paper toweling; keep warm in a 200°F (95°C) oven until all the batter has been used.
- Serve the Bahamian Conch Fritters hot with lime juice, tartar sauce or lemon butter.
The Bahamian Conch Fritters recipe easy to cook and so good!
(Konk) is a common name which is applied to a number of different species of medium-sized to large sea snails. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers.
This recipe for Bahamian Conch Fritters serves/makes: 8 servings
The Bahamian Conch Fritters recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snails
Preparation Method: Deep Fried
(more Deep Fried