1. Conch meat should be cleaned. Only the sweet white conch flesh is used.

  2. Tenderize conch meat by pounding gently until 1/4 inch thick.

  3. Dice the conch meat into 1/4 inch cubes.

  4. Marinate cubed conch meat in the lime juice for 30 minutes.

  5. Combine remainder of ingredients and mix well. Salt and pepper to taste.

  6. Add diced conch meat, discarding lime juice marinade.

  7. Spoon fritters from bowl with a tablespoon. A large rounded spoonful is about right.

  8. Shape fritters into balls.  You can flatten them slightly if you prefer, or leave them as a ball.  If you flatten them too much, they may not hold together while frying.

  9. (Optional) Lightly dust the shaped fritters in breadcrumbs.

  10. Deep fry at 350 until golden brown.

If fritters break apart while frying, they are most likely too wet. If this happens, add more bread crumbs to the batter.

1/2 cup mayonnaise
2 Tbs tomato ketchup
1/4 cup chopped onion
1/4 cup sweet pickle relish
1/2 Tbs Matouk's Calypso Hot Sauce

Mix the sauce ingredients. If you wish, add more Matouk's Calypso sauce to adjust to your liking.

Serve fritters with sauce for dipping.

You can get the Matouk's Calypso Hot Sauce from, os substitute any other good Scotch Bonnet (habanero) hot sauce.

Our Favorite Island Recipes
Da Caribbean, Mon!

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