Conch Fritters

[MicHughV]

After reading Sailorboy's thread on Whiskey, I have a burning desire to know more about conch fritters.

Who doesn't like these tasty treats ??

Having picked 100's of conch from the seabed, I have endeavored to make my own. I have followed a variety of recipe's, which I have modified to suit. I have had some successes and some failures.

Likewise, I've had...on occasion....some really good fritters, but also many bad fritters.

There is much going on here, besides the conch, which I have both cut into pieces or beat to death with tenderizing hammer or used a mixture of both.
I have tried a variety of ingredients.
I have tried a variety of flours, baking powder, salt, etc..
I have used both milk and water to thicken the flour.
I have tried different oils.

I've watched countless Youtube video's on the subject.

Despite all this, whenever I make conch fritters, it is a bit of a crap shoot.

I'd like to know the secret to a good conch fritter.

[GordMay]

An older Conch thread ➥ https://www.cruisersforum.com/forums/f91/conch-263.html


Which included Maggie's recipes:
Cracked Conch & Conch Salad ➥ https://www.cruisersforum.com/forums...3.html#post758
Conch Fritters ➥ https://www.cruisersforum.com/forums...tml#post193288

Conch Fritters
8 ounces all-purpose flour
3 tablespoons cornstarch
3 eggs
3 egg whites
1/4 cup milk
2 ounces red pepper, finely diced
2 ounces green pepper, finely diced
2 ounces yellow pepper, finely diced
2 ounces red onion, finely diced
2 ounces cilantro, leaves chopped
1 teaspoon chopped garlic
1 pound conch meat, diced small [The foot has a protective covering, called the operculum, that needs to be removed before cooking]
Peanut (?) oil, for frying

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. Roll often to ensure golden all around.

Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.

[MicHughV]

It seems to me that the trick is to make the flour " pudding " first.....this should be firm but not to firm..

That recipe calls for a lot of eggs and egg whites, etc....maybe that is the key ?

I'm gonna try that recipe and will let you know.

[Rumrace]

I love conch OP. Thanks for the recipe Gord.

We messed up the whisky thread with Rhum and smack talk on gin so here goes...

Have you ever tried Morton Bay Bugs. Oolala. They are like a pug faced lobsters. I’m sure we ate some prehistoric lobster crab throw back.

[GreenWave]

or Corn fritters...

[boatpoker]

My preference is cracked conch ...
Conch marinated for 3hrs. in coconut rum and lime juice then dipped in a beer batter made with flour, coconut milk, Yeungling Black&Tan then sprinkled with white pepper, Old Bay Hot spices and then rolled in panko …. Drum roll …. Deep fried in coconut oil.

[MicHughV]

oh lordy...that sounds good....another one I'm gonna try..

Conch is actually quite nice raw....like in a salad....

I've had my share of conch burgers as well, but have never attempted to make them.....quite good eating...

I've dived for conch for around 35 years, I don't specifically go after them, but if I see 'em, I'll collect a few.

While I've become a demon preparing fish and lobster, conch has somehow eluded my sea life cooking skills repertoire...

so much thanks for all the recipe's....