Best 7 Conch Fritters With Caribbean Dipping Sauce Recipes

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Embark on a culinary journey to the sun-soaked shores of the Caribbean, where flavors dance and spices ignite the senses. Conch fritters, a delectable treat, await your taste buds, tantalizing you with their golden-brown exteriors and tender, succulent interiors. These fritters, crafted from fresh conch meat, are seasoned with a medley of aromatic herbs, zesty citrus, and a hint of heat, creating a symphony of flavors that will transport you to the heart of the islands. Accompanying these fritters is a trio of dipping sauces, each a culinary masterpiece in its own right. Dive into the vibrant flavors of the Caribbean Dipping Sauce, with its harmonious blend of sweet, sour, and savory notes. Experience the spicy kick of the Scotch Bonnet Dipping Sauce, where habanero peppers unleash their fiery passion. And for those who prefer a milder touch, the Cucumber Mint Dipping Sauce offers a refreshing respite, its cool cucumber and refreshing mint harmonizing perfectly with the conch fritters.

In this comprehensive guide, immerse yourself in the art of crafting these delectable conch fritters and their accompanying dipping sauces. Discover the secrets of selecting the freshest conch meat, ensuring a tender and flavorful result. Learn the techniques for creating a perfectly balanced batter, resulting in a crispy exterior and a tender, succulent interior. And explore the nuances of each dipping sauce, understanding the harmony of flavors that make them the perfect complement to the conch fritters.

Whether you're a seasoned culinary adventurer or a novice explorer of Caribbean cuisine, this guide will equip you with the knowledge and inspiration to recreate these tantalizing dishes in your own kitchen. So, gather your ingredients, ignite your culinary passion, and prepare to embark on a taste sensation like no other.

Check out the recipes below so you can choose the best recipe for yourself!

CARIBBEAN CONCH FRITTERS WITH CILANTRO TARTAR SAUCE



Caribbean Conch Fritters with Cilantro Tartar Sauce image

Provided by Food Network

Categories     appetizer

Time 29m

Yield 6 first-course servings; 2 dozen fritters

Number Of Ingredients 29

1 pound cleaned conch, sliced
2 limes
Oil, for frying
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs, separated
1/2 cup milk
1/2 cup minced yellow onion
Essence, for garnishing
1 recipe Cilantro Tartar Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 egg*
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro leaves
2 tablespoons chopped red onions
1 cup vegetable oil
Salt
Hot sauce

Steps:

  • Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside.
  • Heat a deep-fryer filled with oil to 330 degrees F.
  • Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture.
  • When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

CONCH FRITTERS



Conch Fritters image

This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!

Provided by Cynthia Russell

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 8

Number Of Ingredients 17

1 quart oil for frying
¾ cup all-purpose flour
1 egg
½ cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
½ onion, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste

Steps:

  • Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
  • In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.
  • Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.
  • In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 14.8 g, Cholesterol 43.6 mg, Fat 13.6 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 208.8 mg, Sugar 2.4 g

CONCH FRITTERS WITH CARIBBEAN DIPPING SAUCE RECIPE - (3.8/5)



Conch Fritters with Caribbean Dipping Sauce Recipe - (3.8/5) image

Provided by Brian

Number Of Ingredients 22

FRITTERS:
1 cup all-purpose flour
3 teaspoons baking powder
sea salt and fresh-ground black pepper to taste
1 cup firm-packed ground conch or shrimp
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 small onion, finely chopped
2 medium garlic cloves, minced
1/2 cup milk
1 large egg
1 teaspoon fresh lime juice
dash Tabasco to taste
canola oil for frying
CARIBBEAN DIPPING SAUCE:
1/2 cup prepared salsa
1 cup real mayonnaise
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh-ground black pepper

Steps:

  • FRITTERS: In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, combine the ground conch, green and red peppers, onions and garlic, making sure the conch is well distributed. Add the conch mixture to the flour mixture. Without cleaning the conch bowl, use it to whisk together the milk, egg, lime juice, and Tabasco. Add to the conch mixture, stirring until everything is well mixed. Cover and refrigerate up to an hour so the batter firms a bit. When ready to finish, heat about 1/4-inch oil in a large heavy skillet over medium-high heat. Place about a heaping tablespoon conch batter for each fritter carefully into the skillet, without crowding. This may have to be done in batches. Press down very lightly on each portion of batter to flatten. The fritters will spread slightly. Cook 1 1/2 to 2 minutes per side or until nicely browned and cooked through. Transfer to paper towels to drain. You may want to keep the fritters warm in a 200°F oven while you cook all the batter to keep them warm, but this is optional. To serve, place six fritters on each of four warm dishes. Place about 6 tablespoons dipping sauce in four small bowls. Serve one with each serving. CARIBBEAN DIPPING SAUCE: In a blender, puree the salsa. Place in a nonreactive bowl. Add the remaining ingredients and whisk well. Cover and refrigerate several hours. Stir before serving. Makes about 1 1/2 cups.

CONCH FRITTERS



Conch Fritters image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 7 servings

Number Of Ingredients 13

8 ounces all-purpose flour
3 tablespoons cornstarch
3 eggs
3 egg whites
1/4 cup milk
2 ounces red pepper, finely diced
2 ounces green pepper, finely diced
2 ounces yellow pepper, finely diced
2 ounces red onion, finely diced
2 ounces cilantro, leaves chopped
1 teaspoon chopped garlic
1 pound conch meat, diced small
Peanut oil, for frying

Steps:

  • Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
  • Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
  • Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.

CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE



Crispy Pan Fried Bahamian Cracked Conch with Citrus Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 cup spiced rum
1/2 cup orange juice
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon sugar
4 tablespoons butter (not necessary but very yummy)
2 to 4 pieces conch, per person
Flour, for dusting
1 egg, beaten with 3 tablespoons water, for egg wash
Bread crumbs
Oil, for pan frying
Chopped cilantro, edible fresh flowers, for garnish

Steps:

  • Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
  • Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

CARIBBEAN CONCH FRITTERS



Caribbean Conch Fritters image

For anyone who has spent a vacation down south in the Caribbean likely has tried Conch Fritters. These are a soft and delicious seafood served simular to a veggie tray with a dipping sauce. The dipping sauce is to preferance, I have included my choice of sauce. The taste is matched by the difficulty finding conch at your supermarket. I found a few Asian supermarkets that carry conch meat always.

Provided by Michael Hulak

Categories     Caribbean

Time 40m

Yield 5-10 serving(s)

Number Of Ingredients 12

1 lb prepared conch, chopped
2 stalks celery
2 eggs, beaten
1 cup flour
4 garlic cloves
1 teaspoon baking powder
1 green pepper, seeded
1 teaspoon salt
1 white onion
1/4 cup milk
1 carrot
2 tablespoons mild jerk sauce (Homemade is best but prepared is fine)

Steps:

  • Conch Fritters:.
  • - Preheat oil to 325ºF.
  • - Use blender to chop up the conch.
  • - onions and garlic.
  • - celery and carrots.
  • - mix remaining ingredients into mixing bowl.
  • - add more flour for sticky consitancy.
  • - use 2 spoons to work batter into a 1 inch ball.
  • - place the 1 inch ball into oil and cook until golden.
  • Dipping Sauce.
  • 1 cup Sour Cream.
  • 1 tbsp relish.
  • 2 tbsp orange french dressing.
  • 1/2 tbsp lemon juice.
  • 1 tbsp sugar.
  • - combine and chill.
  • - salt to taste.

Nutrition Facts : Calories 224.2, Fat 3.5, SaturatedFat 1.2, Cholesterol 121.7, Sodium 678.4, Carbohydrate 26.7, Fiber 2, Sugar 2.6, Protein 20.6

CARIBBEAN CONCH FRITTERS WITH ISLAND ' HOT' SAUCE



Caribbean Conch Fritters With Island ' Hot' Sauce image

Have been searching for the right recipe for a long time and when we made these they were out of this world. I found it on Emerils.com and what a find it is! We did not make the Island Hot Sauce - be careful this is really hot.

Provided by Manami

Categories     Caribbean

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 30

canola oil
1/4 lb conch, cleaned, cooked and diced small
1/2 cup diced onion
1 tablespoon garlic
3 eggs
1 1/2 cups milk
2 tablespoons baking powder
1 teaspoon salt
3 1/4 cups flour
1 tablespoon chopped parsley
1 quart vegetable oil, for frying
Tabasco sauce, to taste
Worcestershire sauce, to taste
spice essence, to taste
island hot sauce, to taste
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
1 onion, chopped
2 carrots, chopped
3 scotch bonnet peppers, halved and seeded and stems removed
1 -2 tablespoon vegetable oil
2 tablespoons sherry wine vinegar (to taste)
kosher salt, to taste
water to cover bell pepper

Steps:

  • In a saute pan, add canola oil and heat.
  • Add the conch, onion and garlic; saute until translucent, about 3 minutes.
  • Remove from heat and cool.
  • Make the batter by combining the eggs, milk, baking powder, and salt.
  • Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
  • Season with Tabasco and Worcestershire sauce.
  • Stir in the parsley and the cooled conch mixture.
  • Heat the oil to 360°F.
  • Drop by the batter, a heaping tablespoon at a time, into the oil.
  • When the fritters pop to the surface, roll them around in the oil to brown them evenly.
  • Remove and drain on paper towels.
  • Essence:.
  • Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
  • Season immediately with the Essence.
  • Island Hot Sauce:.
  • Sweat onion, carrots and peppers till soft, about 5 minutes.
  • Cover with water and vinegar.
  • Simmer till carrots are very tender.
  • Puree in blender and season to taste, with vinegar and salt.
  • Thin, as necessary, with a bit more water.
  • Serve with fritters and enjoy!

Nutrition Facts : Calories 2559.9, Fat 230.8, SaturatedFat 32.4, Cholesterol 163.4, Sodium 4772.1, Carbohydrate 105.2, Fiber 8.8, Sugar 6.3, Protein 26.4

Tips:

  • Fresh Conch is Best: If you have access to fresh conch, use it for the best flavor and texture.
  • Tenderize the Conch: Pounding the conch with a meat mallet or using a food processor helps tenderize it and makes it easier to chew.
  • Use a Variety of Vegetables: Don't limit yourself to onions and bell peppers. Try adding other vegetables like carrots, celery, or corn for a more colorful and flavorful fritter.
  • Season Generously: Don't be shy with the seasonings. Conch fritters should be packed with flavor. Use a combination of herbs, spices, and citrus to create a unique taste.
  • Don't Overcrowd the Pan: When frying the fritters, don't overcrowd the pan. This will cause them to steam instead of fry and result in soggy fritters.
  • Serve with a Dipping Sauce: Conch fritters are traditionally served with a dipping sauce. The Caribbean dipping sauce provided in the recipe is a great option, but you can also try other sauces like tartar sauce, remoulade, or cocktail sauce.

Conclusion:

Conch fritters are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you like them spicy, mild, or somewhere in between, conch fritters are sure to be a hit at your next party or gathering. So next time you're looking for a fun and easy recipe to try, give conch fritters a try. You won't be disappointed!

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