The Best Conch Fritters!

Clean the conch by removing the orange strip and washing it with lime three times, discarding the frothy water each time.

Allow the cleaned conch to cool down before using.

Mince the yellow scotch bonnet pepper, onion, bell pepper, and scallions.

Separate the conch from the water, saving the conch water for later use.

Mince the conch into small chunks, or blend if preferred.

Combine the minced conch, scallions, hot pepper, bell pepper, and onions in a bowl.

Add flour to the mixture, starting with one cup at a time, until the batter reaches a pancake-like consistency.

Add 2 teaspoons of baking powder and 3 teaspoons of all-purpose seasoning, adjusting to taste.

Let the batter rest for half an hour before frying.

Heat vegetable oil in a pan over medium heat for frying.

Drop spoonfuls of the batter into the hot oil, frying until golden brown on one side before flipping.

Once cooked, place the fritters on brown paper to absorb excess oil.

Equipment Needed

Allergens