Conch Fritters Recipe


Nutrition

Cal/Serving: 466
Daily Value: 23%
Servings: 8

Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat28g43%
Saturated3g14%
Trans0g0%
Carbs25g8%
Fiber2g8%
Sugars2g0%
Protein28g57%
Cholesterol125mg42%
Sodium543mg23%
Calcium404mg40%
Magnesium222mg56%
Potassium283mg8%
Iron4mg21%
Zinc2mg14%
Phosphorus622mg89%
Vitamin A1594IU32%
Vitamin C6mg10%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg17%
Niacin (B3)3mg13%
Vitamin B60mg8%
Folic Acid (B9)205µg51%
Vitamin B125µg78%
Vitamin D0µg0%
Vitamin E10mg50%
Vitamin K20µg25%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Conch Fritters
Macabuca

Conch fritters are a popular appetizer and snack throughout the Cayman Islands and the Bahamas. For maximum island flavor, serve with Pickapeppa sauce or, even better, Scotch bonnet chile pepper sauce, which adds not only heat, but also a pleasant acidity.

INGREDIENTS

  • 1 1/2 pounds conch, shelled
  • 1 onion, grated
  • 1 carrot, grated
  • 5 cloves garlic, minced
  • 1 small bunch thyme, stemmed and chopped finely
  • 1/2 Scotch bonnet pepper, chopped finely
  • 1 small bunch mint, stemmed and chopped finely
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1 cup breadcrumbs
  • 1 ounce baking powder
  • Salt, to taste
  • Oil, for frying

DIRECTIONS

In a bowl, mix together the conch and all of the vegetables. Add the eggs and dry ingredients. Form into roughly 1 ½-inch balls.

Fill a deep pot about 1/3 full with oil and heat to 350 degrees. Line a plate with paper towels. Add the conch fritters in batches and deep-fry until golden brown. Drain on paper towels.

Recipe Details

Servings: 8
Special Designations: Dairy-free

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