Entree: United States – Florida – Conch Fritters (Crispy deep-fried battered fritters made with chopped conch meat and seasoning, popular in Florida)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) conch meat, cleaned and finely chopped
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (2 g) Old Bay or Creole seasoning
- 1/4 tsp (0.5 g) cayenne pepper (adjust to taste)
- 2 large eggs (about 3 1/2 oz (100 g) total), beaten
- 3/4 cup (180 ml) cold beer or club soda
- 1/4 cup (60 ml) finely chopped scallions (green onions)
- 1/4 cup (40 g) finely chopped red bell pepper
- 1/4 cup (40 g) finely chopped yellow or white onion
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (30 g) chopped fresh parsley
- 4 cups (960 ml) vegetable oil for deep frying, or as needed
- Lemon wedges, for serving
- Optional dipping sauce: 1/2 cup (120 g) mayonnaise mixed with 2 tbsp (30 ml) ketchup and 1 tbsp (15 ml) hot sauce

Show original ingredient measurements

- 1 lb (454 g) conch meat, cleaned and finely chopped
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) black pepper
- 1 tsp (2 g) Old Bay or Creole seasoning
- 1/4 tsp (0.5 g) cayenne pepper (adjust to taste)
- 2 large eggs (about 100 g total), beaten
- 3/4 cup (180 ml) cold beer or club soda
- 1/4 cup (60 ml) finely chopped scallions (green onions)
- 1/4 cup (40 g) finely chopped red bell pepper
- 1/4 cup (40 g) finely chopped yellow or white onion
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 g) chopped fresh parsley
- 4 cups (960 ml) vegetable oil for deep frying, or as needed
- Lemon wedges, for serving
- Optional dipping sauce: 1/2 cup (120 g) mayonnaise mixed with 2 tbsp (30 ml) ketchup and 1 tbsp (15 ml) hot sauce

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl whisk together flour, cornmeal, baking powder, salt, pepper, Old Bay, and cayenne until evenly combined.
2. Stir in the beaten eggs and cold beer (or club soda) to make a thick batter. Fold in scallions, bell pepper, onion, garlic, parsley, and the chopped conch; mix until just combined. Batter should be thick but spoonable—add a splash more beer if too thick.
3. Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.
4. Drop heaping tablespoons of batter (about 1–1.5 oz (30–45 g) each) into hot oil, do not overcrowd the pan. Fry in batches, turning once, until fritters are deep golden and cooked through, 3–4 minutes per side.
5. Transfer fritters to a wire rack or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batter.
6. Serve hot with lemon wedges and optional dipping sauce. Conch fritters are best eaten immediately while crisp.

1. In a large bowl whisk together flour, cornmeal, baking powder, salt, pepper, Old Bay, and cayenne until evenly combined.
2. Stir in the beaten eggs and cold beer (or club soda) to make a thick batter. Fold in scallions, bell pepper, onion, garlic, parsley, and the chopped conch; mix until just combined. Batter should be thick but spoonable—add a splash more beer if too thick.
3. Heat oil in a heavy skillet or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.
4. Drop heaping tablespoons of batter (about 1–1.5 oz / 30–45 g each) into hot oil, do not overcrowd the pan. Fry in batches, turning once, until fritters are deep golden and cooked through, 3–4 minutes per side.
5. Transfer fritters to a wire rack or paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batter.
6. Serve hot with lemon wedges and optional dipping sauce. Conch fritters are best eaten immediately while crisp.