CONCH FRITTERS
When it comes to authentic Bahamian dishes, conch tops the list. Conch is considered to be "the" food of The Bahamas, so be sure to give it a try when you visit!
Provided by Nassau Paradise Island
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot or deep fryer, heat oil to 365°F. Mix the flour, egg, and milk in a large bowl.
- Season with salt, pepper, and cayenne pepper.
- Mix in the chopped conch meat, onion, green pepper, celery, and garlic until well blended.
- Drop rounded tablespoons of the mixture into the hot oil and fry until golden brown.
- Drain on paper towels. Serve with ketchup, mayonnaise, or your choice of dipping sauce on the side.
CONCH FRITTERS
Provided by Food Network
Time 4h40m
Yield 8 servings
Number Of Ingredients 16
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
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
This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!
Provided by Cynthia Russell
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 14.8 g, Cholesterol 43.6 mg, Fat 13.6 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 208.8 mg, Sugar 2.4 g
CONCH FRITTERS: BAHAMIAN STYLE
A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT.
Provided by Manami
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 23
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!
Nutrition Facts : Calories 102.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 39.4, Sodium 108, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 7.1
BAHAMIAN CONCH FRITTERS
Probably the most popular recipe in the Bahamian/Caribbean cuisine. Fresh Conch isn't always easy to find, and it has to be fresh. Be careful to keep it refrigerated and use as soon as possible.
Provided by mewmew
Categories Mussels
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine conch with chopped vegetables.
- 2. Add egg.
- 3. Mix flour, baking powder and salt together and add to conch mixture.
- 4. Season to taste.
- 5. Form into balls 1 - 2 inches in size.
- 6. Heat oil in a deep skillet to 375 deg. To prevent cooling the oil too quickly, drop one fritter at a time into the pan, waiting a few seconds before adding additional fritters.
- 7. Fry 3 - 5 minutes until golden brown on all sides, turning the fritters as they rise to the surface.
- 8. Drain on paper towels.
- Serve with Key Lime Mustard Sauce (recipe to come) or other coctail sauce.
Nutrition Facts : Calories 1449.6, Fat 146.7, SaturatedFat 19.2, Cholesterol 35.2, Sodium 399.9, Carbohydrate 32.8, Fiber 2.2, Sugar 2.5, Protein 5.4
CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE
Raw conch is tough as a rubber tire, so it must be tenderized before it is consumed. Today, most seafood markets tenderize and grind conch for the consumer. The conch does not come from the Florida Keys waters anymore, however. This large sea snail joined the U.S. endangered species list in 1985. Conch is imported from the Bahamas, Belize, or the Turks and Caicos Islands. NOTE: Prep time does not include overnight refrigeration. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories No Shell Fish
Time 50m
Yield 3 dozen fritters, 8-12 serving(s)
Number Of Ingredients 18
Steps:
- ONE DAY AHEAD:
- Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
- Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
- Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
- Add black pepper to taste.
- Transfer to a covered container and refrigerate overnight.
- FOR THE SAUCE:.
- Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
- Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
- FRY THE FRITTERS:.
- Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
- Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
- Sprinkle hot fritters with finely chopped fresh parsley if using.
- Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
- SERVINGS: 1 serving = 3 to 4 fritters.
- SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.
ABACO CONCH FRITTERS
Make and share this Abaco Conch Fritters recipe from Food.com.
Provided by skat5762
Categories Caribbean
Time 15m
Yield 2 dozen fritters
Number Of Ingredients 9
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 (THE BAHAMAS)
This recipe Is from week 19 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and The Bahamas are my 19th stop. Poster's Note: I never use any recipes for Travel by Stove (this one included) that I am not reasonably certain come from traditional or authentic sources. I never add or remove ingredients from them before I post them to my blog or to Food.com, even if I think the recipe might benefit from changes. In this way I can be sure I'm giving my readers a true representation of cuisine from the region. Conch fritters are served in restaurants all over the islands, so many people think of them as a big part of the Bahamian tourist experience. If you can't find conch in your local market (and you probably can't), you can order a canned version online.
Provided by GiddyUpGo
Categories Caribbean
Time 35m
Yield 30 Fritters
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the dipping sauce ingredients.
- Finely mince or grind the conch meat.
- Sift the flour over the bowl containing the ground conch meat. Stir until the flour coats all of the meat.
- Gently fold in the chopped vegetables and the herbs, then add some water. You want just enough to bind it all together but not so much that the batter becomes runny.
- Heat up about two inches of oil in a stockpot. It's ready when it bubbles up around the non-stirring end of a wooden spoon.
- Scoop up some of the fritter batter and flatten it out into the spoon. The fritters need be a little thin because you don't want them to end up burned on the outside and raw in the middle. These aren't sushi fritters.
- Drop them into the oil. Flip them once during cooking so they will cook evenly.
- When they are a nice golden color on both sides take them out and drain them on a paper towel. Serve hot with the dipping sauce.
Nutrition Facts : Calories 61.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.5, Sodium 60.2, Carbohydrate 12.1, Fiber 0.6, Sugar 1.4, Protein 1.5
AN OUTSTANDING CONCH FRITTERS
Here is something I last posted in 1994 I think. These are easily the best fritters I have ever had, and I have had fritters all over south Florida and the upper and lower keys. PS: I live in Delray Beach now, just a bit below Palm Beach. ---- Finally, here is Charlie's Pompano Beach Conch Fritters recipe. I have refined this over several years, and most people that have tasted these say they are the best around. This makes about 30 fritters I suppose, enough for apps for five or six people.
Provided by Charlie Byrne
Categories Healthy
Time 25m
Yield 30 fritters, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- 1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce (e.g. Melindas) 3/4 Tbsp salt (Not More! At least initially!) 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper.
- Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
- Mix in lime juice and tomato paste with conch in small bowl.
- In separate large bowl, dice pepper, onion and garlic. Mix in spices.
- Mix in conch mixture. Mix in flour, baking powder and eggs.
- The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
- If too thin, add more flour.
- If too thick, add a little milk.
- You could also substitute a little beer for the milk if you like.rec Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
- Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
- Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
- Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
- Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
- Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right. The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
- Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.
- And be careful with that hot oil. Excessive alcohol consumption and playing around with hot oil definitely do NOT mix.
- Enjoy! PS: If you don't want to make these fritters but you are in Florida, the best that I HAVE found in a re staurant are at the Calpyso Restaurant and Raw Bar in Pompano.
- (I have no connection other than I have been a good customer there since 1990 and I think the owners are great folks). Charlie Byrne * Delray Beach, FL *.
Nutrition Facts : Calories 183.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 101.1, Sodium 555.4, Carbohydrate 27.5, Fiber 1.6, Sugar 2, Protein 12.7
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