shared by followers | following

Conch Fritters with Caribbean Dipping Sauce

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

an island favorite, served with a tangy carib dressing


• 1 cup all-purpose flour
• 3 tsp. baking powder
• Salt and fresh-ground black pepper
• 1 cup firm-packed ground conch
• ½ green bell pepper (finely chopped)
• ½ red bell pepper (finely chopped)
• 1 small onion, finely chopped
• 2 medium garlic cloves, minced
• 1 / 2 c. milk
• 1 large egg
• 1 teaspoon fresh lime juice
• Dash Tabasco, or to taste
• Oil, for frying (canola)
Caribbean Dipping Sauce
• ½ c. commercially prepared salsa
• 1 c. real mayonnaise
• 1 tsp. garlic powder
• ¼ tsp. cayenne pepper
• ½ tsp. dried basil, crushed
• ½ tsp. salt, or to taste
• ¼ tsp. fresh-ground black pepper
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Fritters: In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1 / 4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1 / 2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. (You may want to keep the fritters warm in a 200-degree oven while you cook all the batter.) To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. Makes 24 fritters; Caribbean Dipping Sauce: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1 / 2 cups.

More recipes by Brian

views icon 5260 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In

Keywords: appetizer, antipasto, spread, hors d'oeuvre, cocktail dip, cheese dip, french dip, queso, guacamole, salsa