{"id":25,"date":"2017-02-13T02:29:44","date_gmt":"2017-02-13T02:29:44","guid":{"rendered":"http:\/\/recipesfrombahamas.com\/bahamas_recipes\/?p=25"},"modified":"2017-02-13T02:29:44","modified_gmt":"2017-02-13T02:29:44","slug":"bahamian-conch-fritters","status":"publish","type":"post","link":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/bahamian-conch-fritters\/","title":{"rendered":"BAHAMIAN CONCH FRITTERS"},"content":{"rendered":"

BAHAMIAN CONCH FRITTERS<\/span><\/p>\n

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Ah Conch, our pearl of the sea. Pronounced (kun\u2019k) this muscle of the sea lives in a shell spun from the granules of sand it processes during its life, thus the pink and pearly whites. Said to be an aphrodisiac and sexual stimulant it is believed to be the cause for the large families our grand parents amassed. A delicacy for sure its succulent meat is craved no matter how it is prepared.<\/span><\/p>\n

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I remember as a child spending the summer at my grandparents in Nassau. And I could never understand why mama would have orange rind and this smelly thing hanging from the kitchen window. Then one day I got up the nerve to ask what it was. \u201cConch\u201c she said, \u201cDry conch (cured), I\u2019m going to use that to make soup and conch fritters\u201d. Man, even as I think about it today I\u2019m salivating. To use the cured conch it must be soaked in water over night, then boiled to tenderize. Because of its concentrated and potent flavour, cured conch need not be used in the same quantity as fresh conch.<\/span><\/p>\n

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Ingredients:<\/span><\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n
1 \u00bd cups<\/span><\/td>\nConch, ground (2 med) or<\/span><\/td>\n1 lrg<\/span><\/td>\nHot pepper<\/span><\/td>\n<\/tr>\n
1 cup<\/span><\/td>\nCured conch<\/span><\/td>\n1 med.<\/span><\/td>\nOnion<\/span><\/td>\n<\/tr>\n
3 cups<\/span><\/td>\nFlour<\/span><\/td>\n3 tspn<\/span><\/td>\nBaking Powder<\/span><\/td>\n<\/tr>\n
\u00bd med. Green Bell pepper<\/span><\/td>\n1 tbsp<\/span><\/td>\nTomato Paste<\/span><\/td>\n<\/tr>\n
1 cup<\/span><\/td>\nWater<\/span><\/td>\n1 tspn<\/span><\/td>\nHot sauce<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nEgg<\/span><\/td>\n <\/td>\nSalt to taste<\/span><\/td>\n<\/tr>\n
1 tbsp<\/span><\/td>\nThyme<\/span><\/td>\n <\/td>\n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Preparation:<\/span><\/p>\n

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Pass onion, green pepper, hot pepper and conch through a food processor. In a large bowl combine all ingredients including ground conch to form a batter. The batter should be thick enough to drop from a spoon. If it is too runny add a little more flour to stiffen it. A little water would soften it up if too stiff. In a deep fryer or deep depth pot heat oil to 350\u00baF. PLEASE BE CAREFUL! Using a tablespoon for large fritters or teaspoon for small drop batter into oil; fritter should float to the surface. Use a cooking fork to turn so that they will be golden brown on each side. Remove fritters from oil and place in a pan lined with absorbent paper.<\/span><\/p>\n

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Conch fritter batter can be frozen and used later. To reuse remove from freeze and let stand at room temperature for hour or until defrosted. Pour into a large bowl and add 2 tsp of baking powder mix until baking powder is blended. If the consistency is off adjust with flour or water as needed. Please note that you may need to add seasoning to adjust flavour also.<\/span><\/p>\n

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Island Sauce:<\/span><\/td>\n <\/td>\n <\/td>\n <\/td>\n<\/tr>\n
\u00bd cup<\/span><\/td>\nKetchup<\/span><\/td>\n1 tsp<\/span><\/td>\nHot sauce<\/span><\/td>\n<\/tr>\n
2 tsp<\/span><\/td>\nMayonnaise<\/span><\/td>\n1 tsp<\/span><\/td>\nWorstershire sauce<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Blend until smooth. Chill and serve on side.\u00a0 <\/p>\r\n <\/div>\r\n \r\n\r\n <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

BAHAMIAN CONCH FRITTERS   Ah Conch, our pearl of the sea. Pronounced (kun\u2019k) this muscle of the sea lives in a shell spun from the granules of sand it processes during its life, thus the pink and pearly whites. Said to be an aphrodisiac and sexual stimulant it is believed to be the cause for … Continue reading BAHAMIAN CONCH FRITTERS<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts\/25"}],"collection":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":3,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"predecessor-version":[{"id":28,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/posts\/25\/revisions\/28"}],"wp:attachment":[{"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesfrombahamas.com\/bahamas_recipes\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}