Conch Fritters are a Florida staple, and everyone makes them ‘best!’ Seriously, isn’t it annoying to get all worked up in anticipation of this delicious treat and then get a mouthful of breading with hardly any conch meat in it. We started making these at home with the goal of them being voted best ever, no matter where we take them. It is important to be careful and not add to much flour or milk, and make sure not to chop the conch too small, you want your diners to know they are getting the meatiest fritters ever. You want meaty fritters that are the envy of everyone that tries them.
Friends don’t give friends fried balls of breading.
2 lb fresh conch, chopped not minced.
1 tbsp cayenne pepper
Fresh ground black pepper, 10 pepper mill turns
½ chopped green pepper
½ chopped red onion
2 chopped garlic cloves
2 chopped celery stalks
½ cup milk
½ cup flour
Vegetable oil for frying
Salt and pepper
Preparation – Fritters
Chop the fresh conch
Mix chopped conch
Add the Goodnight’s Red River Spice Co. Fresco Fish and other seasonings and mix well
Mix in the onion, celery, garlic and green pepper,
Add two eggs, mix well
Lightly coat the mix with flour, do not use too much you can always add more
Slowly add milk until a nice, moldable consistency is present.
Use a melon baller and drop the mix into the hot oil and fry until golden brown. Don’t Burn Yourself!
Preparation – Sauce
In a bowl, mix ketchup, horseradish, hot sauce, salt and pepper, and a squeeze of lime juice. Season to taste and spice level.