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Conch Fritters

Yield 32 fritters


  • 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

How to Make It

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

  2. 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.

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