Conch Fritters

Recipe from Oxmoor House

More 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


  1. Grind conch meat using coarse blade of a meat grinder; set aside.
  2. Combine flour, baking powder, salt, and pepper in a medium mixing bowl. Add milk, egg, and butter, mixing well. Stir in ground conch.
  3. 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.
  4. Transfer fritters to a warm serving platter, and serve with cocktail sauce.
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