Keys-Style Conch Fritters
Conch fritters are crisp, peppery bites made with finely chopped conch in a seasoned batter. Queen conch harvest is prohibited in Florida and conch sold in stores is imported, so use frozen imported conch. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Thaw conch in the refrigerator, never on the counter, and keep raw conch and its board and knife away from ready-to-eat foods. Fry until the fritter centers reach 160°F with no wet batter, which also cooks the conch past 145°F. Chill leftovers within 2 hours (1 hour if above 90°F) and reheat to 165°F.
Allergens: shellfish, wheat, egg, milk
Equipment
- food processor or sharp knife
- cutting board
- mixing bowl
- heavy pot or Dutch oven
- deep-fry thermometer
- slotted spoon
- paper towel-lined plate
Ingredients (for 4 servings)
- 1 pound frozen imported conch meat, thawed in the refrigerator
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 egg
- 1/2 cup milk
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/4 cup celery, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for frying
Directions
1. Rinse the thawed conch and pat it dry. On a separate cutting board used only for raw seafood, chop it very finely or pulse it in a food processor about 10 times until it looks like coarse crumbs. Wash your hands, board, and knife with hot soapy water.
2. Wash the onion, bell pepper, and celery under running water, then chop them finely.
3. In a mixing bowl, whisk the flour, baking powder, salt, and black pepper.
4. Add the egg, milk, and hot sauce and stir until smooth. Fold in the conch, onion, bell pepper, celery, and garlic. The batter should be thick enough to hold a mound on a spoon.
5. Pour about 2 inches of oil into a heavy pot. Heat over medium-high until a deep-fry thermometer reads 350°F.
6. Drop the batter by heaping tablespoons into the oil, 6 to 8 at a time. Fry 3 to 4 minutes, turning once, until deep golden brown all over.
7. Break one fritter open to check: the center should be steaming with no wet batter, at least 160°F inside, which also takes the conch well past 145°F.
8. Lift out with a slotted spoon and drain on paper towels. Let the oil return to 350°F before the next batch.
9. Serve hot. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Deep-frying a thick batter at a steady 350°F so fritters cook through without burning.
Affordable substitution
Use frozen raw shrimp, thawed and finely chopped, in place of the conch.
Optional variation
Serve with a dip of mayonnaise stirred with lime juice and a few dashes of hot sauce.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat in a 375°F oven to 165°F until hot and crisp.