Follow these steps for perfect results
Oil
for frying
All-purpose flour
Egg
Milk
Cayenne pepper
ground
Red pepper flakes
Seasoning salt
Salt
Black pepper
ground coarse
Conch
chopped
Onion
chopped
Green bell pepper
chopped fine
Yellow bell pepper
chopped fine
Red bell pepper
chopped fine
Celery
chopped fine
Garlic
chopped fine
Ketchup
Lime juice
fresh
Mayonnaise
Tabasco sauce
Pickapeppa Sauce
Salt
Black pepper
fresh ground
Heat oil in a large pot or deep fryer to 365°F (185°C).
In a bowl, mix flour, egg, and milk.
Season with cayenne pepper, seasoning salt, salt, pepper, and red pepper flakes.
Mix in chopped conch, onion, red, yellow, and green bell peppers, celery, and garlic.
Drop batter by rounded tablespoons into the hot oil.
Fry until golden brown.
Remove fritters with a slotted spoon and drain on paper towels.
Season lightly, if desired.
In a separate bowl, mix ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper for the dipping sauce.
Serve the dipping sauce on the side with the fritters.
Enjoy!
Expert advice for the best results
Ensure the oil temperature is consistent for even cooking.
Don't overcrowd the fryer to prevent the oil temperature from dropping.
Serve with extra lime wedges.
Everything you need to know before you start
15 minutes
Batter can be prepared 1 hour ahead.
Serve fritters in a basket lined with parchment paper. Garnish with a lime wedge and a sprig of parsley.
Serve hot with dipping sauce.
Great as an appetizer or snack.
A classic Caribbean rum cocktail.
A refreshing complement to the fried fritters.
Discover the story behind this recipe
A popular street food and appetizer in the Bahamas.
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