Conch Fritters

Shopping list

• 450 g conch meat — cleaned and finely chopped

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• 200 g plain flour

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• 2 tsp baking powder

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• 1 piece red bell pepper — finely diced

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• 1 piece green bell pepper — finely diced

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• 1 piece onion — finely diced

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• 1 piece scotch bonnet chilli — deseeded and finely minced

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• 3 clove garlic cloves — minced

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• 1 tbsp fresh thyme — leaves only

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• 1 piece celery — finely diced

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• 2 piece eggs — beaten

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• 120 ml whole milk

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 1 l vegetable oil — for deep frying

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Step by step

1. 1

   In a large mixing bowl, combine the plain flour, baking powder, salt, and black pepper. Whisk together until evenly distributed.

2. 2

   Add the chopped conch meat, diced red and green bell peppers, onion, celery, minced scotch bonnet, garlic, and thyme leaves to the flour mixture. Toss well to coat everything in the seasoned flour.

3. 3

   In a separate bowl, whisk together the beaten eggs and milk until smooth.

4. 4

   Pour the egg mixture into the flour and conch mixture, stirring gently with a wooden spoon until just combined. The batter should be thick and lumpy, not smooth.

5. 5

   Heat the vegetable oil in a large heavy-bottomed pot or deep-fryer to 180°C. Test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.

6. 6

   Using two tablespoons or a small ice cream scoop, carefully drop heaped spoonfuls of batter into the hot oil, frying 5–6 fritters at a time to avoid crowding.

7. 7

   Fry for 3– 4 minutes, turning occasionally with a slotted spoon, until the fritters are deep golden brown and crispy all over.

8. 8

   Remove the fritters with a slotted spoon and drain on kitchen paper. Repeat with the remaining batter, allowing the oil to return to temperature between batches.

9. 9

   Serve immediately whilst hot and crispy, accompanied by a tangy dipping sauce such as tartar sauce, hot sauce, or a squeeze of fresh lime.