Caribbean Conch Fritters (CRONCHY AF)

If you were born between 1990 and 1999, chances are conch reminds you of a certain sponge named Bob. Regardless, these fritters take a giant sea snail and make it delicious. I’m sure you’ll dig it. Sorry Gary... Ronch out with your conch out. 🤘🏼 Adam

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CRONCHY Conch Fritters! (Caribbean-inspired)

Ingredients

Conch Fritters

• 3 medium conch, trimmed
• Juice of 1 lime
• 2 cups AP Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 2 Tbsp Paprika
• 2 Garlic Cloves, minced
• 1 Scotch Bonnet or Habanero Pepper, minced
• 2 1/2 - 3 cups Soda Water, cold
• 1/2 Yellow Onion, diced
• 1 Celery Stalk, diced
• 1/2 Green Bell Pepper, diced
• 1/2 Red Bell Pepper, diced
• Neutral Oil, to taste
• Kosher Salt, to taste

Cilantro-Curry Tartare Sauce

• 1 cup Mayonnaise
• 1/2 cup Cilantro, chopped fine
• 1 Tbsp Curry Powder
• Juice of a Lime
• 1/4 tsp MSG, optional
• Kosher Salt, to taste

Instructions

1. Preheat frying oil to 350F in a large dutch oven or other sturdy pot. We need enough oil to deep fry the fritters, probably 4-5 cups depending on the width of your pot.
2. Add the conch meat to a plastic bag and pound it to tenderize. Remove from the bag and run your knife through the meat until thoroughly chopped up into small, irregular pieces. Put the meat back in the bag and pour in the lime juice then set aside.
3. To a large mixing bowl add the flour, baking powder, baking soda, paprika, garlic and hot pepper. Add in the cold sparkling water little by little until a viscous, pink batter is formed. Stir in the onion, celery, green bell pepper, red bell pepper than season with a big pinch of kosher salt.
4. Using a small ice cream scoop, carefully plop one fritter at a time into the hot oil and fry until golden brown flipping the fritter if necessary. Season the fritters with salt.
5. For the cilantro-curry tartare sauce mix together all of the ingredients then season to taste with salt and more lime juice if necessary.
6. Serve the fritters with the cilantro-curry tartare sauce and CRUSH immediately.