Conch Fritters 
(Caribbean deep-fried conch snacks)

Written by on in Recipe
Plate of conch fritters with dipping sauce
Image by Sam Howzit

The conch, pronounced “conk,” is a large sea snail whose flavorful meat is a favorite of Caribbean Islanders. Conch is made into delicious soups, salads and these tasty fritters. Conch meat can be tough, so it’s important to chop it very finely.

Conch meat may be hard to find outside the Caribbean, but you can sometimes find it canned. For a good substitute, use chopped canned or fresh clams.

Conch Fritters
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Conch Fritters

Course: Appetizers, Finger FoodCuisine: Antigua, Bahamas, Caribbean Islands, Virgin Islands
Servings

4

servings

The conch, pronounced “conk,” is a large sea snail whose flavorful meat is a favorite of Caribbean Islanders.

Ingredients

  • Conch meat, finely chopped — 2 cups

  • Onion, finely chopped — 1/2

  • Celery, finely chopped — 1 stalk

  • Garlic, minced — 2 or 3 cloves

  • Eggs, beaten — 2

  • Milk — 1/4 cup

  • Flour — 1 cup

  • Baking powder — 1 1/2 teaspoons

  • Cayenne pepper — pinch

  • Salt and pepper — to season

  • Oil for deep frying

Directions

  • If using canned conch or clams, drain the liquid first. Add the conch, onion, celery, garlic, eggs and milk together in a large bowl.
  • In another bowl, mix together the flour, baking powder and cayenne pepper. Stir the flour mixture into the conch mixture to form a thick batter and season with salt and pepper. Refrigerate for at least 30 minutes to let the batter rest.
  • Heat about 1 inch of oil in a large skillet or pot over medium flame. When the oil is hot, drop tablespoonsful of batter into the oil and fry until browned on one side. Flip and brown on the other side. Drain on a paper towel-lined plate and repeat with the remaining batter.
  • Serve conch fritters with hot pepper sauce, spicy mayonnaise or tartar sauce.

Conch Fritter Notes and Variations

  • Instead of conch, use chopped clams, chopped shrimp or crabmeat. Stir finely chopped bell pepper or carrot into the batter.
  • For a different texture, substitute 1/4 cup cornmeal or 1/4 cup rice flour for 1/4 cup of the regular flour.

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