Conch or Abalone is a delicacy of the sea.

In Belize conch is usually made as a stew or soup, served with

white rice or as an appetizer in the form of fritters. Conch Fritters are spicy with just a hint of conch. This
appetizer can be eaten with dipping sauce or alone.

How to Make Conch Fritters

One thought that is sure to stir up your appetite and get your taste buds clamoring for a tasty meal, is that
of Belizean Cuisine. Fear not though, as it’s the second week of June and that means it’s time for another
“How to” cooking guide featuring one of Belize's most popular appetizers - Conch Fritters. 

This succulent seafood selection (say that 3 times fast), is made from fresh conch, coated in a custom-
made batter and fried to golden perfection. These delicacies can be enjoyed as a first course meal at local,
seaside restaurants, as finger food at a party, or as a quick snack when on-the-go.

If you're a foodie like us, you'll be sure to enjoy our cooking guide to creating this tasty Conch Fritters:
Yields: 6 -8 Servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Ingredients:
1 ½ pounds of conch
2 eggs
1 bell pepper
1 onion
1 celery stalk (chopped)
¼ Habanero pepper (optional)
1 ½ cup of flour
1 ½ cup of water
1 cup of evaporated milk
1 quart cooking coil
Salt
Black pepper

Preparation:
1. Clean and cut conch: Clean the conch thoroughly and cut into smaller either, either by hand or
with the use of a food processor.

2. Heat the oil: Place the cooking oil of your choosing in an iron skillet, frying pan or deep fryer
and heat it at a temperature of 365 degrees Fahrenheit.

3. Cut produce: Chop the bell pepper, onion, celery stalk and Habanero pepper into smaller pieces.

4. Make batter: In a bowl, mix the eggs, flour and water until a semi-thick batter is created.

5. Add produce to batter: Add the chopped produce into the batter and mix thoroughly. Add salt
and black pepper to taste.

6. Add batter to oil: Take a tablespoon of the batter, place into the oil and fry until it’s golden
brown (cook about 4 -6 at a time). Take the fritters out of the oil and drain on paper towels.
Repeat this step until the entire batter is finished.
Serve on a platter with your favorite dipping sauce, dressing or garnishes. 
#448373 - 10/09/12 08:17 AM Re: Belizean Conch Fritters [Re: Marty]  
Marty   Conch Fritters ( pronounced "Konk" )
Today's dish is Conch Fritters, in Belize it's said "Konks Frittaz" and it's on about almost
every Belizean's favorite foods list.

Now, let's talk about the conch real quick. If you have never seen one this is what it looks
like...
I know, it doesn't really look as appetizing does it? (Trust me you want to try this, Andrew
Zimmerman did...)

OK, so in Belize we have seasons for conch as well as lobster. Conch season has just begun,
so the word conch is coming off a lot of people's lips. While conch is loved by many in Belize,
it doesn't get a big festival like Lobsterfest to announce the opening of it's season. Instead it
was by chance I even realized the season was open (Conch Season Oct 1st - June 30th). Ok if
you are wondering what Lobsterfest is it's a huge food festival that takes place in different
parts of Belize such as Placencia, Caye Caulker, and San Pedro it's all lobster and nothing else
(only at the festival). It lasts about a week with the climax on the last weekend, yes  go
research it and book your hotels and plane tickets now it's seriously fun.

BACK TO THE CONCH!!

This is the time of year when you can find Conch Ceviche, Conch Fritters, Conch Soup, Fry
Conch, Curry Conch, and whatever else you can think of doing with this large sea snail.

Other than being really really really good, it's also said to be a type of aphrodisiac for men.
The story is that the conch gives you "strong back" meaning extra stamina. And, its a good
source of Iron and Calcium, so eat up.

Conch is availble in pretty much most coastal tropical areas in the world...from what I've read.

Today my mom passed me a bag of Conch and immediately i thought of fritters and had to
have them...then I decided not to be so greedy and share it, so here we are.

We'll first take care of the chipotle mayo dip...it's the quickest thing and it will give it time to
chill in the refridge while we are making the fritters.
 

Chipotle Mayo Dipping Sauce

Ingredients

1 small-med can Chipotle Peppers

2 cups mayonnaise

1/4 cup Pure Lime juice

2 Garlic Cloves

1/4 cup cilantro

Directions:

1. Place all ingredients in a blender or food processor and blend. Pour out into a jar and place
in refridge. See easy.

And now...the moment we've all been waiting for...CONCH FRITTERS!!!!!

 TA
DAAAAAAAAAAAA!!!

Ingredients

2 cups ground conch (or chopped small for texture)

1 1/2 cups Flour

1 1/2 tsp Baking Powder

1/2 cup coconut milk

1 small onion finely chopped

1 bunch cilantro finely chopped

2 garlic cloves finely chopped

1 med sweet pepper finely chopped

1 cup chopped pineapple (Pineapples aren't normally added to these fritters this is
something I do and it's AHMAZING!!)

2 tbsp Ketchup

1 tsp Salt, Ground Black Pepper, Jerk Seasoning

Coconut Oil / Vegetable Oil for frying

Directions:

1. Clean Conch by peeling off the brown and yellow skin. Chop into small cubes and place
into a bowl of water and pure lime juice and rinse it.

2. In a bowl combine chopped onions, green peppers, garlic,cilantro, pineapple, conch and
milk.

3. Sift Dry ingredients (baking powder, flour, salt, pepper, jerk seasoning) together and add to
the conch mixture. Stir until you have a firm batter. If your batter is too watery just add more
flour until you've reached your desired consistency.

4. Heat coconut oil and place a spoon of batter in the hot oil until golden brown. You'll have to
flip these over just so you know. Then take them out and place on a tray with paper towel to
soak up the oil.
the batter
Spoon batter into hot oil.

After you've fried all your fritters, about 15 - 20, place them into your plate with a bowl of
Chipotle Mayo Dip and enjoy. if you burn the tip of your tongue then you're eating it right.
 Tizzle Sizzles

#448419 - 10/09/12 07:57 PM Re: Belizean Conch Fritters [Re: Marty]  

Lan Sluder/Belize First

Conch fritters, conch soup, conch ceviche, grilled conch, fried conch, stew
conch -- it's all good!

#448441 - 10/09/12 11:40 PM Re: Belizean Conch Fritters [Re: Marty]  

Oh yes, I agree with you Lan! Had it all those ways in San Pedro and
iluvbelize  
the Mexican Yucatan towns, and all are fantastic. Yucatan food at its
best. YUM. Dreaming of those conch delights.
#479124 - 12/06/13 04:46 AM Re: Belizean Conch Fritters [Re: Marty]  

Marty

Learn How to Make Belizean Conch Fritters

Conch meat is very popular in the Caribbean Islands as well as in Belize where it is usually made
as a stew or soup and served with white rice or as an appetizer in the form of fritters.
In this post we will share with you how to make Belizean Conch Fritters.

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Serving Size: 6-8 people

INGREDIENTS:

 1 1/2 pounds of Belizean conch

 1 sweet pepper (medium size)
 1 onion (medium size)
 1 1/4 cup of flour
 1 1/2 cup of water
 5 leaves of herb (culantro, cilantro, basil, etc…)
 1 celery stalk
 1/4 teaspoon of salt
 1/4 teaspoon of pepper
 1/4 of Habanero chili pepper (optional)

Utensils:

 blender
 two mixing bowls
 large mixing spoon
 pot spoon
 large cast iron skillet

PREPARATION & METHOD:

1. Clean Conch and cut into 1? pieces

2. Clean deseed and chop Sweet Pepper into small pieces
3. Peel, clean and cut onion into 8 pieces
4. Chop celery into 4 pieces
5. Chop up herb
6. Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender
followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new
mixing bowl and continue process until all the ingredients has been blended
7. Stir in flour
8. Add salt & pepper (mixture consistency should be like a cake batter; if you need more
water just add a small amount
9. Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is
sizzling to get the desired results (if you like, you can begin to heat oil around step 6)
10. Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only
when ends are golden brown and the fritter is somewhat cooked; continue cooking on the
other side until entire fritter is golden-dark brown
11. Drain on a paper towel placed on a large serving plate
 12. Repeat cooking process until entire batter is finished

This appetizer can be eaten with dipping sauce or alone. Enjoy!

Learn How to Make Belizean Conch Fritters

Conch meat is very popular in the Caribbean Islands as well as in Belize where it is usually made
as a stew or soup and served with white rice or as an appetizer in the form of fritters.
Today we will share with you how to make Belizean Conch Fritters.

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Serving Size: 6-8 people

INGREDIENTS:
 1 1/2 pounds of Belizean conch
 1 sweet pepper (medium size)
 1 onion (medium size)
 1 1/4 cup of flour
 1 1/2 cup of water
 5 leaves of your choice of herb (culantro, cilantro, basil, etc…)
 1 celery stalk
 1/4 teaspoon of salt
 1/4 teaspoon of pepper
 1/4 of Habanero chili pepper (optional)

UTENSILS: 

 blender
 two mixing bowls
 large mixing spoon
 pot spoon
 large cast iron skillet

PREPARATION & METHOD:

1. Clean Conch and cut into pieces
2. Clean deseed and chop Sweet Pepper into small pieces
3. Peel, clean and cut onion into 8 pieces
4. Chop celery into 4 pieces
5. Chop up herb
6. Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender
followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new
mixing bowl and continue process until all the ingredients has been blended
7. Stir in flour
8. Add salt & pepper (mixture consistency should be like a cake batter; if you need more
water just add a small amount
9. Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is
sizzling to get the desired results (if you like, you can begin to heat oil around step 6)
10. Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only
when ends are golden brown and the fritter is somewhat cooked; continue cooking on the
other side until entire fritter is golden-dark brown
11. Drain on a paper towel placed on a large serving plate
 12. Repeat cooking process until entire batter is finished

This appetizer can be eaten with dipping sauce or alone. Enjoy!

Satisfy your Conch Fritter Cravings with this

Simple Recipe
One of the most sought after marine delicacies in Belize is the conch. It’s sweet, flavorful and
delicious; hard to think that there are some people who don’t like it.

One of the most popular and delicious ways to prepare conch is in a ceviche, but the conch fritter
rivals the ceviche as one of the most asked for bocas (appetizers) in San Pedro, Ambergris Caye,
Belize.

Once the conch goes out of season in Belize, people start craving for it bad and cannot wait for the
season to open in order to start devouring the delicacy.

Click here to read the rest of the recipe and see more photos in the Ambergris Today

Belize Conch
Fritters
Ingredients:

2 cups ground conch

1/2 cup evaporated
milk or coconut
cream
2 tbsps. grated onion
1 cup flour
2 tbsps. grated hot
green pepper 3/4 – 1
tsp. salt
1 1/2 tsps. baking
powder
1/8 tsp. ground black
pepper olive oil or
vegetable lard for
frying

METHOD: Clean
conchs by peeling off
dark outer skin. Rinse
thoroughly in lime
juice or vinegar.
Grind. Combine
ground conchs, onion, pepper and milk, and mix well. Sift dry ingredients together and add to
conch mixture, beating until smooth. Use a desert spoon to drop batter into very hot oil; fry until
evenly brown. Drain on paper towel. Serve while hot.

Belize Conch Fritters Recipe

Ingredients:

1 lb. cleaned conch

1 oz. sweet pepper
1/2 habanero pepper (or more, if you can take it)
1 oz. tomatoes
1 oz. chopped onions
1/2 lb. flour
2 tsps. baking powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1 cup water
1 tsp. lime juice

METHOD: Grind together conch, sweet pepper, habanero pepper, tomatoes and onions. Sift
together flour, baking powder, salt and black pepper and add to conch mixture in large bowl. Add
water and lime juice to form a stiff consistency. Fry in deep fat measuring fritters by by
tablespoonfuls over hot fire. Drain on absorbent paper. Serve hot. Use a teaspoon for cocktail size
fritters.