Conch Fritters The Bahamas Food

CONCH FRITTERS

Conch Fritters image

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

Ingredients

1 quart oil for frying
¾ cup all-purpose flour
1 egg
½ cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
½ onion, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste

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

Conch Fritters: Bahamian Style image

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

Ingredients

1 quart oil (for frying)
3/4 cup all-purpose flour
1 egg
1/2 cup milk
ground cayenne pepper, to taste
red pepper flakes, to taste
seasoning salt, to taste
salt, to taste (optional)
ground coarse black pepper, to taste
1 cup chopped conch
1/2 onion, chopped
1/4 green bell pepper, chopped fine
1/4 yellow bell pepper, chopped fine
1/4 red bell pepper, chopped fine
2 stalks celery, chopped fine
2 garlic cloves, chopped fine
2 tablespoons ketchup
2 tablespoons fresh lime juice, no subs
1 tablespoon mayonnaise
1 teaspoon Tabasco sauce, or
1 teaspoon Pickapeppa Sauce
salt, to taste
fresh ground black pepper, to taste

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

CONCH FRITTERS (THE BAHAMAS)

Conch Fritters (The Bahamas) image

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

Ingredients

conch, ground
1/2 green bell pepper, diced fine
1/2 red bell pepper, diced fine
1/2 yellow bell pepper, diced fine
1/2 white onion, diced fine
1 celery rib, finely sliced
1 teaspoon jalapeno chile, minced
1 tablespoon chopped fresh cilantro
1 tablespoon dried thyme
3 cups all-purpose flour
1/2 teaspoon jamaican jerk seasoning
water
vegetable oil (for frying)
1/2 cup ketchup
1/2 cup lime juice
1/4 cup mayonnaise

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

BAHAMIAN CONCH FRITTERS

Bahamian Conch Fritters image

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

Ingredients

4 conch, finely minced
1 green pepper, chopped
1 red pepper, chopped
2 celery, chopped
1 onion, finely chopped
1 egg, slightly beaten
1 3/4 cups flour (enough to bind batter)
3 teaspoons baking powder
1/2 teaspoon salt
1 dash pepper, Bahamian hot pepper sauce (or equal)
4 cups vegetable oil, as much as needed

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

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Conch Fritters The Bahamas Food

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!

CONCH FRITTERS: BAHAMIAN STYLE

CONCH FRITTERS (THE BAHAMAS)

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.

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