Belizean Conch Fritters Recipe
Conch meat is very popular in the Caribbean Islands as well as in Belize where it is usually made as a stew or soup and served with white rice or as an appetizer in the form of fritters.
Today we will share with you how to make Belizean Conch Fritters.
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Serving Size: 6-8 people
INGREDIENTS:
- 1 1/2 pounds of Belizean conch
- 1 sweet pepper (medium size)
- 1 onion (medium size)
- 1 1/4 cup of flour
- 1 1/2 cup of water
- 5 leaves of your choice of herb (culantro, cilantro, basil, etc…)
- 1 celery stalk
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 of Habanero chili pepper (optional)
UTENSILS:
- blender
- two mixing bowls
- large mixing spoon
- pot spoon
- large cast iron skillet
PREPARATION & METHOD:
- Clean Conch and cut into pieces
- Clean deseed and chop Sweet Pepper into small pieces
- Peel, clean and cut onion into 8 pieces
- Chop celery into 4 pieces
- Chop up herb
- Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended
- Stir in flour
- Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount
- Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6)
- Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown
- Drain on a paper towel placed on a large serving plate
- Repeat cooking process until entire batter is finished
This appetizer can be eaten with dipping sauce or alone. Enjoy!