How to Make Conch Fritters!

Show a picture of a conch before it is taken out of the shell.

Clean the conch by peeling off some skin and splitting it down the middle to tenderize it.

Place the split conch into a Ziploc bag and pound it with a mallet or use a tenderizing machine.

Dice the conch, wash it with water and lime juice, and rinse it well before setting it aside.

In a bowl, add 2 cups of self-rising flour, a few teaspoons of black pepper, a couple teaspoons of paprika, salt to taste, 1 tablespoon each of onion powder and garlic powder, and mix it up.

Add diced habanero peppers to the mixture, and then gradually add about 2 cups of water until the desired batter consistency is achieved.

Add diced vegetables (about a quarter of each bell pepper and onion) and the diced conch to the batter, mix together, and let it marinate for a few minutes or overnight.

Heat oil in a skillet and form the batter into patties, cooking them for about 3 to 4 minutes on each side until crispy and golden brown.

Drain the cooked fritters on paper towels.

To make the aioli, mix together salt, creamy horseradish sauce, mayo, hot sauce, mustard, minced garlic, and black pepper, adjusting the seasonings to taste.

Equipment Needed

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