Conch Fritters

Conch Fritters

These are a Caribbean specialty. Try substituting calamari, shrimp or crab if you cannot get conch.


canola oil, for frying

½ cup all-purpose flour

1 ½ t baking powder


½ cup milk

ground cayenne pepper, to taste

1 cup chopped conch

½  onion, finely chopped

½ red bell pepper, finely chopped

2 T fresh parsley, finely chopped

Salt and pepper





Heat the oil in large pot or deep fryer to 365F **


In a small bowl combine the flour and baking powder.


In a large bowl, whisk together the egg and milk. Mix in the conch meat, onion, and  red pepper. Fold in the flour/baking powder. Season with salt and pepper.


Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.


Remove with a slotted spoon and drain on paper towels.


Season with another sprinkle of salt.


In a bowl, combine all the ingredients for the Chipotle dipping sauce.


Serve dipping sauce on the side with the fritters.


2 tablespoons fresh lime juice

2 T mayonnaise

2 T sour cream

1 chipotle pepper, minced

1-2 T adobo sauce (from the chipotle pepper)

Salt and pepper to taste

**  Traditional deep frying would dictate using 2-3 inches of oil. I just use 1/4 cup at a time and make more patty-shaped fritters.