“KONKY” CONCH FRITTERS

Feb 28, 2020All Recipes

My Bahamian Conch Fritters

Conch fritters are the most requested appetizers throughout

The Bahamas. They’re lip-smacking good, and a great starter

for any meal.

Serves 8

INGREDIENTS

2 Queen conchs, diced

2 cups (500 mL) all-purpose flour

2 Tbsp (30 mL) baking powder

½ medium onion, finely diced

1 stalk celery, finely diced

1/4 cup (60 mL) diced green bell pepper

1/4 cup (60 mL) diced red bell pepper

1 Tbsp (15 mL) garlic, minced

1 Tbsp (15 mL) fresh thyme leaves

1 Tbsp (15 mL) tomato paste

1/2 cup (125 mL) ketchup

1 tsp (5 mL) pepper sauce

2 cups (500 mL) water or seafood stock

2 Tbsp (30 mL) Raquel’s Seasoned Salt

Canola oil for deep frying

1 recipe Raquel’s GoomBay Sauce

1. Put conchs in a bowl and set aside.

Add flour and baking powder to a medium bowl. Add onion, celery, green and

red bell peppers, garlic, thyme and mix well.

2. Add paste, ketchup, pepper sauce, mix while pouring in the water or stock to form

the batter. Add the conch meat and fold, add the seasoned salt and mix well.

3. In a 3-quart (3 L) straight-sided pot, add 3 inches (8 cm) of canola oil over medium-high heat. Increase temperature to 325˚F (160˚C). (Attach a clip-on frying thermometer to gauge

heat.)

4. Use a tablespoon or small ice cream scoop to drop batter into the oil. The fritters will stick to the bottom of the pot so use a slotted spoon to release, allowing fritters to float to the

top. Turn occasionally with the spoon and let fry until golden and cooked inside, about 3–4 minutes.

5. Remove fritters and set aside on a plate lined with paper towels.

6. Keep warm and serve immediately with my GoomBay Sauce.

Raquel’s GoomBay Sauce

GoomBay Summers was the name of my catering company. The name

pays homage to this vibrant festival that I enjoyed immensely in

my youth. This sauce is simply extraordinary as a dipping sauce for

seafood and fries, or as a spread for sandwiches.

Makes 1 1/2 cups (375 mL)

INGREDIENTS

1 cup (250 mL) mayonnaise

1 tsp (5 mL) Dijon mustard

1 Tbsp (15 mL) sambal oelek

(chili paste)

1 Tbsp (15 mL) fish sauce

Juice of 1/2 lime

1 Tbsp (15 mL) light brown sugar

1 fresh mint leaf, diced

1/2 tsp (2 mL) diced fresh dill

1 fresh basil leaf, diced

1 tsp (5 mL) ketchup

1. Place all ingredients in a small bowl and mix well. Store in the

refrigerator for up to 1 week.

More Recipes from Island Gurl Foods

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Tropical Mango Cheesecake

Mango is hands-down my favourite fruit. With nuances of orange, peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any other type of non-fibrous mangoes are preferred for this bright and citrusy cheesecake. Serves 8 INGREDIENTS Crust 4 cups (1 L) honey...

MAD MAC & CHEESE PLEASE!!!!!

Mad Mac & CheeseBahamian mac and cheese (aka macaroni) is the most rich,luscious and cheesy baked dish. Every family takes pride in theirrecipe. However, my girlfriend, Maddie, makes the most illustriousmacaroni in the Bahamas. I’ve added a few ingredients to put...

Pigeon Peas & Dumpling Soup!!!

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video...

Grilled Lamb Skewers with Strawberry Maple Chive Glaze

AS SEEN ON BT - Strawberries take a twist here in a savoury glaze for Ontario lamb. They add an overall sweetness to the dish. Soak wooden skewers, if using, for at least 10 minutes.  Preparation Time: 15 minutes Marinating Time: 2 hours Cooking Time: about 20 minutes...

Strawberry Sangria Mocktail

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with white grape and cranberry juices to create a Sangria Blanco - a switch from the traditional red. So...

Strawberry Sangria

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with Ontario white wine to create a Sangria Blanco - a switch from the traditional red. So light, pretty and...

Seafood Medley in Bahama Steam Sauce

A quintessential Bahamian zesty tomato-based comfort dish that is typically served over rice, mashed potatoes and enjoyed throughout the year.  Serves 4-6 8-11 pieces per lb. (454g) jumbo shrimp or prawns, peeled and deveined  8-10 Jumbo Sea Scallops 2 cups...

Tres Leches Cake with Strawberries

This super moist, almost pudding-like cake is eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). Ideal for a party, as it needs to be made in...

Strawberry Maple Mojito Mocktails

AS SEEN ON BT - Pitcher drinks are a fantastic way to greet friends and family on a summer day. This mojito-inspired recipe is infused with sweet, juicy Ontario strawberries and mint. Preparation Time:   15 minutes Refrigeration Time: 2 hours...

Maple Garlic Chicken Wings

AS SEEN ON BT - These sticky chicken wings are great anytime and perfect for game night served with a cold beverage. Baking then broiling chicken wing pieces keeps the chicken moist, yet crisps up the skin. Preparation Time: 10 minutesBaking Time: 50 minutesBroiling...

Festive Mango Jerk Turkey Thighs

A wonderful balance of traditional Jamaican Jerk spices with a subtle hint of tropical mango to balance the flavourful heat. Find the full recipe video here! Serves 4 Ingredients 4 turkey thighs  1 Tbsp (15 mL) white vinegar Salt to taste 1 bottle Island Gurl Mango...

Scallop & Mango Salad (or Ceviche) with Carnival Chips

AS SEEN ON CITYLINE - There are many versions of this popular dish in South and Central America and Mexico, this recipe is traditionally Bahamian with substituting conch for scallops. It’s bright, refreshing flavours of subtle-sweet seafood, in a marinade of citrus...

Sign up for
Sales & Promos

13 + 10 =