CONKY  CONCH  FRITTERS:  A delightful Bahamian hordeouvre and is depicted in  “Authentic Bahamian Cook Book”. It’s a must-have when you visit The Bahamas but try it in your very own kitchen anywhere in the world, with this recipe.

 

Ingredients:

3 cups corn or soybean oil

1 cup self rising flour

2 large conchs (tenderized. See preparation)

½ cup celery (diced)

1 onion (diced)

1 tablespoon garlic powder

½  cup  conch broth (taken from boiled conch)

½ teaspoon sugar

1 twig thyme (use leaves only)

3 cups chicken broth (for boiling conch)

1 chicken bullion (crushed).

 

Preparation:

Place conchs between plastic wrap and tenderize with a meat tenderizer.

In a medium pot add conch, 3 cups chicken broth, 1 chicken bullion and sugar.

Boil for 10 minutes.  Remove conch from broth.

Set conch aside. Cool 1 cup of the conch broth.

Cut cooled conch into medium size pieces.

In a large bowl, add all ingredients , including the conch.

Add conch broth and mix well.

Heat Oil in  deep skillet or pot.

Using an ice-cream scoop: ½ fill the scoop with fritter batter, and release into the hot oil. (Use table spoon if you do not have an ice-cream scoop).

 

Note:

Fritter will rise to the top of the oil when it is ready.

Cook both sides until golden brown. 

Remove from oil and place on paper towel to remove excess oil.

Extra batter may be refrigerated or frozen.

Serve with conch fritter dipping sauce.

 

DIPPING SAUCE FOR  CONCH  FRITTERS:

 

Ingredients:

¼ cup mayonnaise

¼ cup ketchup

2 tablespoons mustard.

 

Directions:

Mix all ingredients together.

Serve as a dipping sauce for conch fritters or cracked conch.

 

Buy Authentic  Bahamian Cook Book here: authentic bahamian cook book

 

Available on Amazon.com, Barnes And Noble and all on-line book stores.