Conch Fritters
Golden-fried fritters made with tender conch meat mixed with aromatic vegetables and a savory batter, served with your choice of dipping sauce. Mix and match proteins, aromatics, and flavors to create countless variations.
Ingredients
Method
Dice the conch meat finely or pulse in a food processor until chopped but still textured; do not purée. Transfer to a large bowl.
Finely dice the red onion, bell pepper, and celery. Mince the garlic and chop the fresh parsley.
In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
In a small bowl, whisk the eggs with the broth until combined.
Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
Add the diced conch, onion, bell pepper, celery, garlic, and parsley to the batter. Fold gently until evenly distributed.
Heat oil in a deep skillet to 350°F (or use an air fryer; preheat to 380°F). If deep frying, use two spoons to drop spoonfuls of batter into the hot oil; fry 2–3 minutes per side until golden brown. For air frying, place fritters on a lightly oiled air-fryer basket in a single layer and cook 10–12 minutes at 380°F, shaking the basket halfway through.
Transfer fried fritters to a paper towel-lined plate to drain excess oil.
Serve warm with your chosen dipping sauce (cocktail sauce, tartar sauce, mango salsa, or sriracha are all excellent options).
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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