Conch Fritters
I guess the first thing you need to
learn is how to pronouce the dish in Belize. In spite of the "ch" which
usually is used in words like Charlie Chaplin, choo-choo and China, this
time it sounds like a "k". When pronouncing "conch" correctly, it rhymes
with honk, bonk and zonk.
That settled, you need to learn how to make fritters. You could use fish, chicken, pork or even go vegetarian, but when you are in Belize, if your fritters don't have something that rhymes with zonk, that's exactly what you get.
My sister introduced me to Conch Fritters.
That settled, you need to learn how to make fritters. You could use fish, chicken, pork or even go vegetarian, but when you are in Belize, if your fritters don't have something that rhymes with zonk, that's exactly what you get.
My sister introduced me to Conch Fritters.
Phyllis'
Conch Fritters
San Pedro, Ambergris Caye, Belize
San Pedro, Ambergris Caye, Belize
Preparation:
Clean up your conch meat, and if you are from Belize, you may want to do that with vinegar or lime juice. Mince, grind, pulverize, chop, dice, or perhaps food process it up into little pieces. And, as long as you are in chopping mood, have at it with the onion, bell pepper, celery, and habenero pepper. (The habenero is actually an option, if you like fire in your dish, but you should.)
In your mixing bowl, throw in the egg and flour to get yourself a good batter. Blend in the chopped ingredients, as well as the ketchup, with the salt and pepper.
You need about a half inch of oil in your skillet, and you need it hot.
Spoon your fritter mixture into the hot oil a tablespoon at a time. My sister cooks about six at once. You want them golden brown on both sides. Then, spoon them onto a paper towel to soak away some of the oil.
Refill oil in the skillet as needed.
As delicious as the fritters are, they are even better if you have the appropriate sauce to dip them in. My sister also makes that from scratch. So, here's the additional scoop.
| 1 pounds of conch 1 onion 1 bell pepper 1 stalk of celery 1 habenero pepper |
1
egg 1/2 cup flour 1/8 cup ketchup salt and pepper to taste 1/2 inch of cooking oil |
Clean up your conch meat, and if you are from Belize, you may want to do that with vinegar or lime juice. Mince, grind, pulverize, chop, dice, or perhaps food process it up into little pieces. And, as long as you are in chopping mood, have at it with the onion, bell pepper, celery, and habenero pepper. (The habenero is actually an option, if you like fire in your dish, but you should.)
In your mixing bowl, throw in the egg and flour to get yourself a good batter. Blend in the chopped ingredients, as well as the ketchup, with the salt and pepper.
You need about a half inch of oil in your skillet, and you need it hot.
Spoon your fritter mixture into the hot oil a tablespoon at a time. My sister cooks about six at once. You want them golden brown on both sides. Then, spoon them onto a paper towel to soak away some of the oil.
Refill oil in the skillet as needed.
As delicious as the fritters are, they are even better if you have the appropriate sauce to dip them in. My sister also makes that from scratch. So, here's the additional scoop.
Sauce:
I love recipes that are short and
sweet. Take all the ingredients, stir them up and serve the dip with
your fritters. It doesn't get any shorter and sweeter than this.