Conch Fritters Recipe|| Conch|| Lambi

Wash the conch in a bowl of water and remove the black and orange parts.

Pound the conch to tenderize it using a meat mallet or a heavy cup in a Ziploc bag.

Dice the conch meat and place it in a large bowl.

Dice half of an onion and thinly slice 1-2 scallions, then add to the bowl.

Dice pimento peppers and add to the bowl.

Add a few sprigs of fresh thyme leaves and fresh cilantro to the bowl.

Add flour and baking powder to the bowl with the conch.

Season the batter with salt, black pepper, and garlic powder.

Mix the ingredients in the bowl to combine.

Add water gradually until the batter is loose but not runny.

Heat vegetable oil in a frying pan over medium to medium-low heat.

Scoop the batter into the hot oil using a spoon and fry until golden brown on one side, then flip to the other side.

Once both sides are golden brown, remove the fritters and place them on a plate lined with paper towels to drain excess oil.

Serve with lemon wedges for squeezing on top.

Equipment Needed

Allergens