Conch Fritters

Recipe from

Oxmoor House


1/2 pound cleaned, skinned conch meat
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons milk
1 egg, lightly beaten
1 tablespoon butter or margarine, melted
Vegetable oil
Cocktail sauce


Grind conch meat using coarse blade of a meat grinder; set aside.

Combine flour, baking powder, salt, and pepper in a medium mixing bowl. Add milk, egg, and butter, mixing well. Stir in ground conch.

Drop batter by tablespoonfuls into deep hot oil (375°). Cook 2 minutes or until conch fritters float to the top and are golden brown. Drain on paper towels.

Transfer fritters to a warm serving platter, and serve with cocktail sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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