Conch Fritter Recipe

Conch Fritters

Everybody has been asking Betty for her conch fritter recipe. Here you go. A Cuisinart food processor is almost a necessity. Betty has a miniature one on the boat. You will need cooking oil and a frying pan. These fritters are not deep-fried, they are pan sautéed.

Ingredients and method:

Part I
Conch (3 or 4 conch)
Onion (the same amount as the conch)
Celery (the same amount as the conch)
Tomato (half the amount as the conch)
Green pepper (one-fourth the amount as the conch)
Chop up the conch, onion, and celery in the food processor. By hand, chop the tomato and green pepper. Set aside. This can be done in advance a few hours.

Part II
1 cup flour
1 tablespoon baking powder
A sprinkle of salt
Stir together and set aside.

Part III
1 egg
Salt, to taste
Hot sauce, to taste

Just before frying the fritters, add the Part III ingredients to the Part I. Thoroughly stir together. Add the Part II ingredients. Mix well. The batter will be very stiff. Pour cooking oil into the frying pan, to a depth of 3/8 inch. Heat it until it sizzles. Drop fritters by the tablespoonful into the hot oil. Do not crowd them. When you can see that the edges are brown, turn the fritter over to brown on the other side. Remove to a paper towel, and continue until all of the batter is used. There will be about 3 dozen fritters. The batter does not keep. Cook them all and enjoy!