- 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)
- In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, black pepper, paprika, and cayenne pepper (if using). Mix well.
- 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.
- 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.
- Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).
- 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.
- 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.
- 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!