Mr. E’s Conch Fritters

"Toward the end of my stay I kept asking for his conch fritter recipe. The last Sunday I worked with Mr. Eric, he put a pen and paper on the prep table and said: “write.” As he made the fritters, I wrote everything down. Mr. Eric’s fritters are still on the menu at Noa Noa, the casual-dining restaurant that I started here in Warsaw in 2000." – Scott Woods
By / Photography By D. Lucas Landis | November 23, 2016

Ingredients

  • ½ yellow pepper, chopped
  • ½ green pepper, chopped
  • ½ yellow onion, chopped
  • 1 stalk celery, chopped
  • ½ cup chopped parsley
  • 1–2 habanero peppers, seeds removed, diced
  • 4 ounces evaporated milk
  • 8 ounces chicken or vegetable stock
  • 1 tablespoon garlic, finely diced
  • 1 tablespoon adobo seasoning
  • 1 egg
  • ¾ cup cornmeal
  • 1 tablespoon baking powder
  • 1 packet Goya Sazon seasoning
  • 2 pounds conch, ground
  • Flour, for dredging the fritters
  • Grapeseed or canola oil, for frying

Instructions

Makes about 25–30 fritters
 
Place all of the ingredients except the flour and oil in a large mixing bowl. Mix together with a spoon to form sticky dough. Spoon out 2- to 3-ounce balls, dredge in flour and place on a baking sheet.
 
Heat the oil in a deep fat fryer or a sauté pan until hot but not smoking. Drop 4 or 5 fritters at a time into the oil, being careful not to crowd the pan. Fry for 3 to 5 minutes, until the fritters are cooked through and the outside is crispy. Serve hot.

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Ingredients

  • ½ yellow pepper, chopped
  • ½ green pepper, chopped
  • ½ yellow onion, chopped
  • 1 stalk celery, chopped
  • ½ cup chopped parsley
  • 1–2 habanero peppers, seeds removed, diced
  • 4 ounces evaporated milk
  • 8 ounces chicken or vegetable stock
  • 1 tablespoon garlic, finely diced
  • 1 tablespoon adobo seasoning
  • 1 egg
  • ¾ cup cornmeal
  • 1 tablespoon baking powder
  • 1 packet Goya Sazon seasoning
  • 2 pounds conch, ground
  • Flour, for dredging the fritters
  • Grapeseed or canola oil, for frying
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