• 1 pound of conch meat (cleaned and finely chopped)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 small onion (finely diced)
  • 1 small bell pepper (finely diced)
  • 2 celery stalks (finely diced)
  • 2 cloves of garlic (minced)
  • 2 tablespoons fresh parsley (chopped)
  • 1 tablespoon fresh thyme leaves (chopped)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup milk
  • 2 large eggs (beaten)
  • Vegetable oil (for frying)
  • Lemon wedges (for serving)


  1. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, black pepper, paprika, and cayenne pepper (if using). Mix well.
  2. Add the chopped conch meat, diced onion, bell pepper, celery, garlic, parsley, and thyme to the bowl. Stir everything together until the ingredients are evenly distributed.
  3. In a separate small bowl, whisk together the milk and beaten eggs. Pour the egg mixture into the conch mixture and stir until well combined. The batter should be thick and sticky.
  4. Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).
  5. Using a spoon or ice cream scoop, carefully drop spoonfuls of the conch batter into the hot oil. Fry the fritters for about 3-4 minutes per side, or until they turn golden brown and crispy. Fry them in batches, making sure not to overcrowd the pan.
  6. Once cooked, remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  7. Serve the Bahamian Conch Fritters hot, accompanied by lemon wedges for squeezing over the fritters. They can be enjoyed as a snack, appetizer, or as part of a meal.

Conch fritters are often served with a dipping sauce like a spicy mayo or tartar sauce. They are a popular dish in the Bahamas and are full of flavor. Enjoy your Bahamian culinary experience!



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