How to make it

  • Fritters:
  • In a large mixing bowl, whisk together the flour, baking powder, salt and pepper.
  • In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture.
  • Whisk together the milk, egg, lime juice and hot sauce. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate an hour so the batter thickens.
  • Heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly.
  • Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. Keep fritters warm in a 200-degree oven while you cook remaining batter.)
  • Dipping Sauce:
  • In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving
  • To serve, place six fritters on four plates. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. Makes 24 fritters;

Reviews & Comments 2

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  • luisascatering 7 years ago
    this sounds delicious! What can I sub for the conch... scallops maybe?
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  • jett2whit 7 years ago
    I've always wanted to try these. Today is national Corn Fritter Day (July 16th) Great picture!
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