Caribbean Conch Fritters

Name: Caribbean Conch Fritters
Total time: 30 min
Yield: 4 servings
Cuisine: Cayman Islands
Ingredients: 1 tin (approx. 200g) conch, drained and minced; 1/2 green bell pepper, finely chopped; 1/2 red bell pepper, finely chopped; 2 onions, finely diced; 2 red chillies, finely chopped; Juice of 2 limes; 2 tbsp garlic, minced; 1 tbsp black pepper; 1 tbsp salt; 1 tsp dried basil; 1 tsp red chilli flakes; 1 large egg; 10 tbsp plain flour; 500ml vegetable oil for shallow frying

Crisp spiced seafood fritters bursting with punchy peppers, garlic, lime, and tender conch meat.

30 min serves 4 Medium

Ingredients

1 tin (approx. 200g) conch, drained and minced200g

1/2 green bell pepper, finely chopped1 unit

1/2 red bell pepper, finely chopped1 unit

2 onions, finely diced1kg

2 red chillies, finely chopped60g

Juice of 2 limes2 pack

2 tbsp garlic, minced3 pack

1 tbsp black pepper50g

1 tbsp salt750g

1 tsp dried basil20g

1 tsp red chilli flakes30g

1 large egg6 pack

10 tbsp plain flour1.5kg

500ml vegetable oil for shallow frying1L

Method

Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together. Tartar sauce can also be prepared beforehand. Just combine all the ingredients and mix well. Cover and refrigerate.
Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers. Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. Then add your egg and mix again. Lastly, add your flour one tablespoon at a time and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight.
Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice. Turn stove on to a medium-low heat.
Use two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all the conch mixture. Serve with your tartar sauce and lime wedges.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £6.12 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£10.32 est. · serves 4

Ingredients

1 tin (approx. 200g) conch, drained and minced200g

1/2 green bell pepper, finely chopped1 unit

1/2 red bell pepper, finely chopped1 unit

2 onions, finely diced1kg

2 red chillies, finely chopped60g

Juice of 2 limes2 pack

2 tbsp garlic, minced3 pack

1 tbsp black pepper50g

1 tbsp salt750g

1 tsp dried basil20g

1 tsp red chilli flakes30g

1 large egg6 pack

10 tbsp plain flour1.5kg

500ml vegetable oil for shallow frying1L

Method

Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together. Tartar sauce can also be prepared beforehand. Just combine all the ingredients and mix well. Cover and refrigerate.

Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers. Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. Then add your egg and mix again. Lastly, add your flour one tablespoon at a time and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight.

Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice. Turn stove on to a medium-low heat.

Use two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all the conch mixture. Serve with your tartar sauce and lime wedges.