HOW TO MAKE CONCH FRITTERS | LAMBI ACCRA || FRUGALLYT

Wash the conch with lemon juice.

Use a meat tenderizer to pound the conch until it falls apart.

Cut the pounded conch into smaller pieces, removing tougher dark pieces as needed.

Blend the bell peppers, green onion, parsley, fresh thyme, garlic, and onion together.

In a bowl, mix the blended green seasoning with the egg.

In another bowl, mix the baking powder with the all-purpose flour and other dry ingredients (salt, pepper, garlic powder, onion powder, paprika).

Add half of the flour mixture to the wet ingredients and mix.

Add more flour and then water to achieve the desired consistency, which should not be too runny.

Add about 1 tablespoon of hot sauce and mix in the sazon lightly for taste and color.

Cover the batter with plastic wrap and refrigerate for about 10 minutes to marinate.

Heat oil in a pan and scoop the batter into the hot oil using a spoon, pushing it off into the oil.

Ensure the oil is not too hot and flip the fritters as they cook, about 8 to 10 minutes, turning them constantly to prevent burning.

Remove the fritters and place them on paper towels to drain excess oil.

Equipment Needed

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