Conch fritters

Start with 3 cups of flour in a bowl.

Add 1/2 teaspoon of baking powder to the flour.

Add a little black pepper and a pinch of dry thyme to the flour mixture.

Add 1 teaspoon of salt to the dry ingredients.

Add 2 tablespoons of tomato paste to the mixture.

Crack in 1 egg and add chopped onion and bell pepper.

Stir the mixture until combined.

Add 1 cup of chopped conch to the mixture.

Pour in 1 cup of milk and mix until desired consistency is reached.

Let the batter soak for 2 to 3 hours to allow flavors to meld.

Taste the batter and adjust seasoning if necessary, adding more salt and black pepper as needed.

Refrigerate the batter for about 3 hours before cooking.

Heat oil in a pan until hot.

Scoop batter into the hot oil and cook until golden brown, about a few minutes per side.

Flip the fritters when bubbles form on the surface and the edges look cooked.

Press down on the fritters to ensure they cook through.

Remove cooked fritters and drain on paper towels.

Equipment Needed

Allergens