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Conch Fritters
June 21, 2010

I'm giving this recipe 5 stars because it is DELICIOUS!!! it's hard to find authentic recipes like this unless your from the islands but this one is spot on. Being from the USVI, this is one of my favorite Sunday recipes and your recipe is exact to mine exept I serve my fritters with a mango and papaya chutney dipping sauce and my family loves it every Sunday along with some stew conch and rice. Here is my version; ) I do everything stated in this recipe except you might have to add a bit more flour and milk and I also add 1/2 cup of cornmeal. I also use puerto rican sweet peppers minced instead of bell peppers and if I so use bell peppers it's minced red bell pepper. I also add a packet of sazon And/or a boullibon cube for that added flavor and my choice of seasoning salt is lawrys. I never leave out the celery peppers or onions what is an island dish without them!!!!! Instead for those who don't like the "crunchy" taste it gives the fritter mincing the celery and peppers and chopping the onion real small( not minced) then frying the batter on low heat will cook the batter thoroghly and soften the veggies, it will take longer but the flavor is worth it!!! I also add a little chopped cilantro for some extra flavor then serve up with some mango papay chutney and enjoy( I've never tried the dipping sauce recipe.) also we pressure cook our conch for 30-60 min. in the islands or boil for 1-2 hrs in a pot with water and tsp of vinegar. Some also tenderize it before boiling.

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