Miami Conch Fritters Recipe
Taste of the Islands! Chef Michael's recipe from his Miami days made with real conch, secret spices. The real deal! Zesty island dipping sauce
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Ingredients
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Conch Fritters
Zesty Island Dipping Sauce
Method
Conch Fritters
Prepare the conch
If using whole conch, tenderize by pounding thin and remove any dark sinew; finely chop the cleaned conch into small 1/4" pieces to yield about 1 cup. If using precut conch, rinse and pat dry.
Combine dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup fine cornmeal, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp cayenne, and 1/2 tsp granulated garlic until evenly blended.
Add aromatics and herbs
Stir the finely chopped shallot (1/4 cup), green bell pepper (1/4 cup), celery (1/4 cup), and parsley (2 tbs) into the dry mix so the vegetables are evenly distributed.
Make the batter
In a separate bowl, whisk the egg (1 count), 1/2 cup milk, 1 tbsp lime juice and 1 tsp Worcestershire sauce. Pour the wet mix into the dry ingredients and fold gently to combine until a thick batter forms. If too stiff to drop, add up to 1-2 tbs more milk; batter should hold shape but be spoonable.
Fold in conch
Fold the chopped conch meat into the batter so pieces are evenly coated and distributed.
Heat oil
Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and browns in ~45 seconds.
Fry fritters
Using two spoons or a small ice cream scoop, drop 1-tablespoon to 1.5-tablespoon portions of batter carefully into the hot oil, working in batches so you don't overcrowd the pan. Fry 2–3 minutes per side, turning once, until golden brown and cooked through (internal temperature ~145°F if checking). Total fry time per batch ~4–6 minutes depending on size.
Drain and keep warm
Remove fritters with a slotted spoon to a wire rack set over a baking sheet or paper towels. Keep in a 200°F (95°C) oven to stay warm while finishing remaining batches. Reheat finished fritters in the oven for 5 minutes if needed to crisp.
Zesty Island Dipping Sauce
Combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp hot sauce, 1 tbsp fresh lime juice, 1 tbsp minced scallion, 1 tsp chopped cilantro, 1/2 tsp brown sugar, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust heat or acidity to preference. Chill at least 15 minutes to allow flavors to marry before serving.