Good conch fritters are hard to find. I love fritters with chunks of conch and spices that excite your mouth. This is my version of a local favorite offered at Hemingway’s, a restaurant in St. Johns, Antigua.
Ingredients
1 ½ lbs conch, cut into small pieces
1 Sweet (bell) pepper, chopped
1 Medium onion, chopped
5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
1 Stalk celery, chopped
¼ Teaspoon salt
¼ teaspoon pepper
¼ to ½ Scotch bonnet pepper, minced (optional... but you have to love them!)
1 ¼ Cups flour
½ Teaspoon baking powder
1 ½ Cups water
Method
Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.
Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.
Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.