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Standing Walrus

Conch Fritters

Fritters is one of my standby bar foods. If I see a shrimp or conch fritter on the menu, I order them. GREAT finger food.

You can easily replace the Conch in this recipe with either Shrimp, Crab, or Corn.

The old way of Southern cooking is to make a fairly heavt fritter. This one suits that bill. To lighten it up a bit, you should replace 1/2 of the all-purpose flour with with cake flour, and add 1 teaspoon of baking powder to the mix.

  • 2 Cups Conch, rough chopped
  • 1 Cup Flour, as needed
  • 1/4 Cup Corn Meal
  • 1 Large Egg
  • 1/2 Cup Milk
  • 3 Tablespoons Butt Kickin' Blacken, Jamaican Jerk
  • 1 Teaspoon Coarse Kosher Salt
  • 1/4 Large Red Bell Pepper
  • 1 Medium Pablano Pepper
  • 2 Medium Jalapeno Chile Peppers
  • Vegetable Oil, for frying
  • Table Salt

1. Rough chop the Conch and set aside.

Ron's Note:
If you're using Fresh Conch, the first step would be to pound it, or it'll end up real tough.

2. Mix together all of the other ingredients, but withhold a little of the flour. Add the chopped Conch and mix up well. The batter should be fairly thick. You should be able to place some on a spoon, turn the spoon over, and it'll stay there. If it's not thick enough add more flour, a little at a time, until you've got the proper consistency.
Frying Conch Fritters Picture

3. Heat oil at least 1" deep in a black frying pan. When the oil is hot enough, about 350 degrees, place fritters into the hot oil. You to tablespoons to make fritters. get some of the fritter batter in one spoon, then use the other to slide it directly into the hot oil.
Draining the Conch Fritters, Picture

4. Fry until they're brown on one side, then flip them over to brown the other side. Take them out of the oil, and place them on a grate to drain. Sprinkle immediately with salt.

5. Serve immediately while hot, with Cocktail Sauce and Tarter Sauce on the side.

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