Conch Fritters
If you have been following me for some time, you know I have lived in Miami for the past three years. Well, my time there has come to an end and I have moved back to NYC. To say thank you to Miami for the last three years, I have developed a conch fritters recipe. If you like this recipe, try my Chicken Empanadas (Colombian Style) next!
What Are Conch Fritters?
Conch fritters bring bold flavor and island flair straight to the plate. Made by mixing chopped conch meat with a blend of bell peppers, onions, celery, and Caribbean spices, the batter gets scooped and deep-fried until golden and crispy. Each bite delivers a crunch followed by tender, ocean-sweet conch and a punch of seasoning. They’re usually served hot with a zesty dipping sauce—think spicy remoulade or citrusy aioli.
In Miami, conch fritters hit differently. They reflect the city’s deep Caribbean and Bahamian roots, especially in places like Coconut Grove, where Bahamian immigrants helped shape the local food scene. Miami chefs don’t just replicate the classic, they remix it, adding their own spice blends or citrus twists. You’ll find conch fritters sizzling at beachside shacks, on upscale appetizer menus, and at local festivals where they disappear fast off paper plates.
In a city that thrives on flavor, rhythm, and heat, conch fritters aren’t just food, they’re part of the vibe.
How To Make Conch Fritters
Prep the conch
Start by cleaning and tenderizing the conch meat. Dice it into small pieces—about the size of corn kernels. If you’re working with fresh conch, you can also give it a quick pulse in a food processor, but don’t turn it into mush.
Chop the veggies
Finely dice your bell peppers (red and green), onions, celery, and a bit of garlic. These bring flavor and texture to the fritters.
Mix the batter
In a large bowl, combine flour, baking powder, and your favorite Caribbean-inspired seasonings—try cayenne, thyme, paprika, salt, and black pepper. Stir in eggs and milk (or buttermilk) to form a thick batter.
Fold everything together
Add the chopped conch and veggies to the batter. Stir until it’s evenly combined. The batter should be thick enough to scoop, but not dry—adjust with a little extra milk if needed.
Heat the oil
Pour oil into a deep skillet or pot and heat it to 350°F (175°C). You need enough oil to let the fritters float and fry evenly.
Drop and fry
Use a spoon or small scoop to drop dollops of batter into the hot oil. Fry them in batches, turning occasionally, until they turn golden brown—about 4–5 minutes per batch.
Drain and serve
Remove the fritters and let them drain on paper towels. Serve them hot with a dipping sauce like spicy remoulade, key lime aioli, or even a scotch bonnet pepper sauce if you like heat.
Conch Fritters
Ingredients
- 1 lb conch chopped
- ¼ red bell pepper finely diced
- ¼ green bell pepper finely diced
- ¼ yellow onion finely diced
- 3 garlic cloves minced
- 1 scallion finely diced
- 1 egg
- ½ cup milk
- 1½ cup all purpose flour
- ½ tbsp baking powder
- 2 tbsp all purpose seasoning I like Maggi Seasoning
- oil for frying
Instructions
- To a food processor, blend half of vegetables and garlic. Place into a bowl with conch.
- To a separate bowl, combine flour, seasoning, baking powder, and remaining vegetables.
- Add egg and milk to the flour mixture and mix well. Fold in the conch mixture.
- Meat oil to 340℉ and drop 3-4 tbsp of batter into oil and allow to fry until floating and golden brown.
- Salt and serve immediately
