Conch Fritters

Recipe from

Coastal Living


1 pound fresh conch, minced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
3/4 teaspoon fresh thyme
1/2 onion, chopped
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
1/2 cup clam juice
Vegetable oil


Stir together first 10 ingredients in a large bowl; stir in clam juice.

Pour oil to a depth of 4 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil, and fry 1 minute or until golden. Drain.

Note: The Morgans serve Lime-and-Caper Aioli as a dip for Conch Fritte

January 1999
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