Conch Fritters
personRecipeLibrary
Cayman Islands Seafood recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicCayman Islands speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53505.
Provider record: TheMealDB meal 53505 · updated 2026-06-29 23:25:32
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- Can Conchs
- 1/2 Green Pepper
- 1/2 Red Pepper
- 2 large Onion
- 2 Chilli
- Juice of 2 Lime
- 2 tbsp chopped Garlic
- 1 tablespoon Black Pepper
- 1 tablespoon Salt
- 1 tsp Basil
- 1 tsp Red Pepper Flakes
- 1 Egg
- 10 tblsp All purpose flour
- For frying Vegetable Oil
Directions
- Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together. Tartar sauce can also be prepared beforehand. Just combine all the ingredients and mix well. Cover and refrigerate.
- Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers. Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. Then add your egg and mix again. Lastly, add your flour one tablespoon at a time and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight.
- Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice. Turn stove on to a medium-low heat.
- Use two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all the conch mixture. Serve with your tartar sauce and lime wedges.