Conch Fritters


  • 4 conch's (available at Caribbean markets or by mail order)
  • 1/2 cup flour
  • 2 eggs
  • kosher salt and fresh cracked black pepper to to taste
  • Canola oil for frying
  • Properly clean the conch by washing in lime, and salt water.
  • Pound the meat with the jagged end of a meat mallet until mead is almost shredded.
  • Cut the conch into 1/2 inch pieces.
  • Season the conch with salt and pepper.
  • In a bowl mix the eggs and in another bowl place the flour.
  • Dip the conch in the egg and let excess drip off, then roll in the flour, removing excess.
  • Roll the conch into a ball, slightly smaller than a golf ball.
  • Heat oil in a large saute pan using medium high heat. About 1/2 inch of oil.
  • Fry the conch on both sides until golden brown. 2 to 3 minutes per side.

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