Conch Fritters Recipe
Chili and lime spiked aioli
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Ingredients
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Fritter Ingredients
Aioli Ingredients
Method
Fritter Directions
- 1
Prepare the Fritter Mixture
In a large mixing bowl, combine the chopped conch meat, all-purpose flour, cornmeal, baking powder, salt, black pepper, chili powder, beaten egg, chopped green onions, and fresh lime juice. Mix until all ingredients are well incorporated and a thick batter forms.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. Ensure the oil is hot enough for frying by testing it with a small drop of batter; it should sizzle upon contact.
- 3
Fry the Fritters
Using a tablespoon, drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry each fritter for about 3-4 minutes on each side or until they are golden brown and crispy.
- 4
Drain the Fritters
Once fried, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat the frying process until all the batter is used.
Aioli Directions
- 5
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic, chili powder, fresh lime juice, and salt. Mix well until all ingredients are blended smoothly.
- 6
Chill the Aioli
Cover the aioli and refrigerate for at least 30 minutes to allow the flavors to meld together.
