Conch Fritters - Cooking with Flavors of Belize & Sean Kuylen

Welcome to Flavors of Belize. I'm Chef Sean Kuylen. Today we're going to be making conch fritters.

Conch is often thought to require long cooking times, but it can be used raw in dishes like ceviche. For this recipe, I diced the conch instead of grinding it.

Combine diced conch with diced onions, sweet peppers, and flour. The ratio should be equal parts flour and liquid.

For the liquid, I use beer instead of milk or eggs to avoid a soggy interior. Add 1.5 cups of flour and 1 cup of beer.

Add seasonings to taste, including garlic, black pepper, salt, and optional pepper sauce. Mix gently to avoid tough fritters.

Check the consistency of the batter; it should not be too wet or too dry. You can add more beer if necessary.

Heat oil for frying. Use a wooden skewer to check if the oil is hot enough; it should bubble around the skewer.

Using a spoon, dip it into the hot oil, then into the batter, and drop spoonfuls of batter into the oil to fry until golden brown.

Remove fritters from the oil and drain on a napkin. They should not be oily after draining.

For the dipping sauce, mix basil, sugar, ketchup, lime juice, and orange Fanta for fizz. Add black pepper and cilantro for flavor.

Plate the fritters on a bed of lettuce, serve with the cocktail sauce on the side, and garnish with lime wedges.

Equipment Needed

Dietary

Allergens