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Bahamian konky conch fritters
Conch fritters are the most requested appetizers or street foods throughout The Bahamas. They are lip-smacking good, and should always be Konky (loaded with conch meat), seasoned, herbaceous and served with a tasty aioli-style dipping sauce.
SERVES
8
Ingredients
Island gurl goombay sauce:
- 1 cup (250 mL) mayonnaise
- 1 teaspoon (5 mL) Dijon mustard
- 1 tablespoon (15 mL) sambal oelek (chili paste)
- 1 tablespoon (15 mL) fish sauce
- Juice of 1/2 lime
- 1 tablespoon (15 mL) light brown sugar
- 1 fresh mint leaf, diced
- 1/2 teaspoon (2 mL) diced fresh dill
- 1 fresh basil leaf, diced
- 1 tablespoon (15 mL) ketchup
Fritters:
- 2 Queen conchs, diced
- 2 cups (500 mL) all-purpose flour
- 2 tablespoons (30 mL) baking powder
- 1/2 medium onion, finely diced
- 1 stalk celery, finely diced
- 1/4 cup (60 mL) diced green bell pepper
- 1/4 cup (60 mL) diced red bell pepper
- 1 tablespoon (15 mL) garlic, minced
- 1 tablespoon 15 mL) fresh thyme leaves
- 1 tablespoon (15 mL) tomato paste
- 1/2 cup (125 mL) ketchup
- 1 teaspoon (5 mL) Caribbean pepper sauce
- 2 cups (500 mL) water or clam stock
- 2 tablespoons (30 mL) seasoned salt or Old Bay Seafood Seasoning
- Canola oil for deep frying
- 1 recipe Raquel’s GoomBay Sauce
Directions
Island gurl goombay sauce:
- Place all ingredients in a small bowl and mix well. Store in the refrigerator for up to one week.
Fritters:
- To prepare the conchs, place on a cutting board, using a sharp filet knife, remove the tough-dark outer layer of the meat. Butterfly the whole conch meat, dice, add to a small bowl and set aside.
- Add flour and baking powder to a medium bowl. Add onion, celery, green and red bell peppers, garlic, thyme and mix with a fork.
- Add paste, ketchup, pepper sauce, mix while pouring in the water or stock to form the batter, use more liquid if necessary for a thick lumpy batter. Add the conch meat and fold, add the seasoned salt and mix well with a wooden spoon.
- In a 3-quart (3 L) straight-sided pot, add three inches (eight centimeters) of canola oil over medium-high heat. Increase temperature to 325˚F (160˚C). (Attach a clip-on frying thermometer to gauge heat.)
- Use a tablespoon or small ice cream scoop to carefully drop batter into the oil. The fritters will stick to the bottom of the pot so use a slotted spoon to release, allowing fritters to float up to the top. Turn occasionally with the spoon and let fry until golden and cooked inside, about three to four minutes.
- Remove fritters and set aside on a plate lined with paper towels.
- Keep warm and serve immediately with the GoomBay Sauce.
