Best 6 Abaco Conch Fritters Recipes

CONCH FRITTERS

Steps:

• Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
• Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
• In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

ABACO CONCH FRITTERS

Steps:

• Add conch, chopped onions and sweet peppers; mix well.
• Add tomato paste and salt, mixing again.
• Stir in flour and baking powder with water.
• Heat oil in pan.
• Drop in conch batter using teaspoon sized balls.
• Cook until golden brown, about 5 minutes.
• Drain well and serve with cocktail of your choice.

CONCH FRITTERS

Steps:

• Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
• Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.

CONCH FRITTERS

Steps:

• Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
• Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
• Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.

CONCH FRITTERS RECIPE BY TASTY

Steps:

• Make the Key lime aioli: In a small bowl, whisk together the mayonnaise, lime juice, salt, and hot sauce until well combined, then refrigerate until ready to serve.
• Make the fritters: Fill a medium pot with 4 inches of vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
• Add the conch meat to a food processor and pulse until finely minced. Scoop the conch into a large bowl and wipe the food processor clean.
• Add the carrot, celery, jalapeño, bell pepper, red onion, and cilantro to the food processor and pulse until finely chopped, leaving some larger pieces for added texture.
• Transfer the mixture to the bowl with the minced conch, along with the flour, curry powder, baking powder, cayenne, salt, and beer. Stir until just combined, being sure not to overmix.
• Working in batches of 8-10 at a time, use a 1-ounce scoop to portion the batter into the hot oil and fry, turning the fritters frequently with a slotted spoon or spider, until crispy and golden brown, about 4 minutes. Transfer to a rack lined with paper towels to drain and repeat with the rest of the batter, letting the oil return to temperature between batches.
• Serve the fritters warm with the lemon wedges and Key lime aioli.
• Enjoy!

CONCH FRITTERS: BAHAMIAN STYLE

Steps:

• Heat the oil in large pot or deep fryer to 365F (185 degrees C).
• In a bowl, mix the flour, egg and milk.
• Season with cayenne pepper, seasoning salt, salt, pepper and red pepper flakes.
• Mix in the conch meat, onion, red & yellow & green pepper, celery and garlic.
• Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
• BE CAREFUL!
• Remove the basket or with slotted spoon and drain on paper towels.
• Now, is the time to slightly season, again.
• In a bowl, mix the ketchup, "lime" juice, mayonnaise, hot sauce, salt & pepper.
• Serve dipping sauce on the side with the fritters.
• Enjoy!