Traditional Bahamian Conch Fritters Recipe

Published on November 2nd 2021 by Rachael Ottier Hart.
Last updated on May 23rd 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Bahamian conch fritters with dipping sauce in the middle

Conch is the national food of the Bahamas. Most people will recognize the large Conch shells as a symbol of the Caribbean. Sailors often use the shells as a sort of trumpet to announce the day's fresh catch. However good the shell is, the meat from the snail that used to inhabit it is delicious.

Conch meat is known for its unique chewy texture and its fresh, salty, ocean-like flavor. In the Bahamas, there are many ways to cook conch, but here we will highlight a favorite conch finger food, Traditional Bahamian Conch Fritters.

The conch meat is mixed into a batter with fresh herbs and seasonings and fried into delightful bite-sized mouthfuls perfect for dipping into any of your favorite seafood sauces.

Note: If you cannot find tenderized conch, use a meat mallet or rolling pin to tenderize the conch meat by pounding it until tender.

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Average: 4.7 (13 votes)
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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
24

Ingredients

  • 1 lb. tenderized Conch Meat

  • 6 oz. (3/4 cup) Onion, minced

  • 2 oz. (1/4 cup) Celery, minced

  • 5 oz. (1/3 cup) Bell Pepper, minced

  • 1 Tablespoon Thyme, minced

  • ½ Habanero Pepper, minced, no seeds

  • 2 large eggs

  • 1/2 cup evaporated milk

  • 1 cup water

  • 1/4 cup tomato paste (or ketchup)

  • 3 1/2 cups All Purpose Flour

  • 2 teaspoons Baking Powder

  • 1 teaspoon kosher salt

  • 1 teaspoon complete seasoning

  • 4 cups of Vegetable Oil For Frying

  • Dipping Sauce For serving

Instructions

Place the tenderized conch meat in a food processor and pulse it until it is minced. If you do not own a food processor, dice the tenderized conch meat into small chunks that are about a 1/4 of an inch in size. Place the conch in a large bowl.

Minced conch in a food processor

Add the onion, celery, bell pepper, thyme, and Habanero pepper to the conch meat and mix to combine.

Conch meat, onions, bell peppers, Habanero pepper, celery, and thyme in a bowl.

Beat the eggs, evaporated milk, and water together in a medium bowl.

Eggs, evaporated milk, and water in a bowl, whisked together.

Add the egg-milk mixture to the conch mixture and stir to combine.

Conch, bell peppers, onions, celery, thyme, habanero pepper, eggs, evaporated, milk, and water in a large bowl.

Stir in the tomato paste or ketchup until combined.

Conch, bell peppers, onions, celery, thyme, habanero pepper, eggs, evaporated, milk, water, and tomato paste in a large bowl.

Add the all-purpose flour, baking powder, salt, and complete seasoning to the conch mixture and stir to combine.

Conch fritter batter in a large bowl.

Prepare your frying station by placing the vegetable oil into a heavy bottom skillet or a deep fryer. Bring the vegetable oil to 350 °F/ 176 °C.

Vegetable oil in a deep heavy bottomed skillet.

Once the oil is ready, add a few tablespoon-sized dollops of the batter into the oil. Do not add too many fritters to the oil.

Conch fritters being cooked in hot oil.

The fritters will float to the surface of the oil after 1–2 minutes. Once the fritters are golden brown on one side, turn them over and cook them for an additional 2–3 minutes until golden brown.

Conch fritters cooking in hot oil.

When they are finished frying, remove them with a slotted spoon, place them onto a baking sheet lined with paper towels, and continue frying the batter until all is finished.

Conch fritters draining on a baking sheet.

Serve warm with your choice of dipping sauces.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
fried conch cutters, how to make, authentic, bahamian style, Caribbean street food, Bahamian appetizers, seafood bites, conch shell recipes, island cuisine, tropical flavors, fried seafood snacks, Bahamian delicacies, conch recipes, Caribbean cooking techniques

Steve (not verified)

When you say ”complete seasoning” do you mean Sazon complete seasoning?

Permalink 08 Dec 2023

Sarah Leadon

Hi Stevie, I think the seasoning you are referring to is a Cuban style complete seasoning. We used Badia Complete Seasoning in this recipe. If you cannot find it you can use a teaspoon of seasoned salt or kosher salt.

Permalink 09 Dec 2023

DaniF (not verified)

Not a horrible modification of Renz's recipe. Not a fan of the texture - too airy. And, without the lime juice to compliment the sea taste of conch, it's too strong.

Permalink 18 May 2024

Sarah Leadon

Hi there! Thanks so much for trying out our conch fritter recipe and for sharing your thoughts. We appreciate your feedback! 😊 I wanted to let you know that I did adjust the ratio of baking powder a bit, which might explain the airy texture you noticed. It's always a bit of a balance to get the perfect consistency, so I totally understand where you're coming from. Regarding the lime juice, in traditional Bahamian conch fritters, lime juice isn't usually added to the batter itself. Instead, I suggest serving the fritters with a delicious conch fritter sauce that includes lime juice. Here's a simple recipe for the sauce:
1/4 cup ketchup
2 tablespoons fresh lime juice
1/4 cup mayonnaise
1 teaspoon Tabasco sauce
1/2 teaspoon salt
This sauce adds that lovely tangy flavor to complement the sea taste of the conch perfectly.
Thanks again for your comment! Happy cooking!

Permalink 22 May 2024

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart