Conch Fritters

Conch Fritters

Servings 12 large or 24 small fritters
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Course:Appetizer
Cuisine:American
Author: Michelle

Fried conch fritters served with a dipping sauce

Ingredients:

For the Conch Fritters:

  • 1
    cup
    all-purpose flour
  • 1
    teaspoon
    sugar
  • 1
    teaspoon
    baking powder
  • 1
    egg
    (lightly beaten)
  • 6
    tablespoons
    buttermilk
  • 8
    ounces
    conch
    (finely minced)
  • 1
    jalapeño
    (finely minced)
  • ¼
    cup
    finely minced white onion
  • ¼
    cup
    finely minced red bell pepper
  • ¼
    cup
    finely minced carrots
  • 1
    clove
    garlic
    (minced)
  • ¾
    teaspoon
    Creole seasoning
  • Vegetable oil
    (for frying)

For the Dipping Sauce:

  • ½
    cup
    salsa
  • 1
    cup
  • 1
    teaspoon
    garlic powder
  • ½
    teaspoon
    dried basil
  • ½
    teaspoon
    salt
  • ¼
    teaspoon
    cayenne pepper
  • ¼
    teaspoon
    freshly ground black pepper

Directions:

  1. Make the Dipping Sauce: Puree the salsa in a blender. Transfer to a medium bowl and add the mayonnaise, garlic powder, basil, salt, cayenne, and pepper and whisk well to combine. Cover and refrigerate for at least 2 hours before serving. Stir well before serving.
  2. Make the Fritters: Pour oil into a small frying pan or deep skillet, so that it comes at least one inch up the sides of the pan. Heat the oil to 350 degrees F.
  3. Meanwhile, combine the flour, sugar, baking powder, and egg in a large bowl and stir well (the combination will look shaggy). Add the buttermilk to create a thick paste (the mixture should be the consistency of muffin batter). Stir in the conch, jalapeño, onion, red pepper, carrots, garlic, and seasoning, making sure that the ingredients are evenly distributed.
  4. Using spoons or a cookie scoop, drop 1-inch balls of batter into the oil. Fry, turning with a slotted spoon, until golden brown, about 2 minutes for smaller fritters, up to 4 minutes if you made them a little larger. If you need to, work in batches so that you don't over-crowd the pan.
  5. Use a slotted spoon to transfer the fritters to paper towels to drain. Serve immediately with the dipping sauce.

Recipe Notes:

Note: If you can't find conch, you can substitute shrimp.

Nutrition:

Calories: 132kcal
Fat: 6g
Saturated fat: 4g
Cholesterol: 63mg
Sodium: 487mg
Potassium: 138mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 3g
Protein: 6g
Vitamin A: 710%
Vitamin C: 6.9%
Calcium: 60%
Iron: 1.1%

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