Conch Fritters

Name: Conch Fritters
Prep time: 27 min
Cook time: 5 min
Total time: 32 min
Yield: 4 servings
Cuisine: Cayman Islands
Ingredients: Can conch; ½ green bell pepper; ½ red bell pepper; 2 onions; 2 chiles; Juice of 2 lime; 2 tbsp garlic; 1 tbsp black pepper; 1 tbsp salt; 1 tsp basil; 1 tsp red pepper flakes; 1 egg; ½ cup + 2 tbsp all purpose flour; For frying vegetable oil

A Cayman Islands dinner made with seafood. Ready in about 32 minutes. Difficulty: medium.

27 minPrep (about)
5 minCook (about)
32 minTotal time
4Servings
MediumDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Fresh & other

Can conch
⅔ green bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
⅔ red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
3 onions
3 chiles Shopping tip: Fresno or jalapeño for mild (seeds out); Thai bird's eye or serrano for hot.
Juice of 2 lime
2 ½ tbsp garlic
1 egg
¾ cup + 1 ½ tsp all purpose flour

Sauces & oils

For frying vegetable oil

Spices & seasonings (4): black pepper, salt, basil, red pepper flakes

1 ½ tbsp black pepper
1 ½ tbsp salt
1 ¼ tsp basil Shopping tip: Dried basil is fine here.
1 ¼ tsp red pepper flakes

How to make it

Steps in our own plain words.

Note: Make your conch mix your day before plus store in the refrigerator to let time for flavours to meld together.
Tartar sauce can also be prepared beforehand.
Mix all the ingredients.
Mix well.
Cover and refrigerate.
Use your food grinder to grind green peppers, red and together the conch pieces, onions and hot peppers.
Wait until done.
Add in red pepper flakes, dried basil, salt, black pepper, minced garlic and your lime juice.
Make sure to mix it well.
Add your egg.
Mix again, lastly.
Add your flour one tablespoon each time.
Mix until mixed.
Either plastic wrap it.
Let sit in your fridge for an hour or overnight.
Wait until you're ready to fry.
Fill the deep-frying pan with around 1 ½ to 2 inches of high heat oil of your choice.
Turn stove on to medium-low heat.
Use two spoons.
Do it to form 1-inch balls plus drop them in the hot oil one at a time.
Every fritter should fry about 5-7 minutes until golden and the inside is cooked.
Repeat till you have used all the conch mixture.
Dish up with your tartar sauce and lime wedges.