Fried Conch Fritters

Trade the gorgeous shell for a crispy, golden-brown coating reminiscent of hush puppies, and you've got a delicacy from Montego Bay, Jamaica, that's perfect for vacations... and nearly just as delightful at home tonight. Absolutely!

SERVES: 4
TOTAL TIME: 30 Minutes
DIFFICULTY: 4 out of 5

Ingredients:

• 2 lbs of whole conch
• 2 oz of red onions
• ¼ lb of medium green peppers
• ¼ lb of medium red peppers
• ½ lb of fresh scotch bonnet peppers
• 4 oz of cilantro
• ¼ oz of oregano
• 1½ tsp of thyme
• 1 lemon
• 1 lime

Here’s what you’ll need for the garnish:

• 3 lbs of plantains
• 2 oz of cilantro
• ½ lb of leeks

You need to prepare a choux paste! (And make sure to say it like “shoe.”) Here’s the method:

• 8 oz of water
• 3 oz of gruyere cheese
• 2 oz of butter
• 4 oz of flour
• Cayenne pepper to taste
• Salt to taste

Don’t forget the pickapeppa sauce! You can either purchase it in a bottle or create your own using the following ingredients:

• 1 medium tomato
• 1 medium yellow onion
• 1 clove of garlic
• 1 sprig of fresh thyme
• 2 cups of dark raisins
• ½ cup of tomato paste
• ¼ cup of ketchup
• ½ cup of Worcestershire sauce
• 1 cup of mango pulp
• ¼ cup of tamarind pulp
• ½ cup of rice wine vinegar
• ½ cup of ginger juice (from pickled ginger)
• 2 scotch bonnet chili peppers
• ½ tsp of clove powder
• ½ quart of mineral water
• 1 tsp of extra virgin olive oil
• ¼ cup of brown sugar
• ¼ cup of honey

Let’s Get Started:

Alright, let’s kick things off by preparing the choux paste:

1. Combine butter and water in a pot and bring to a boil.
2. Add the flour and stir, being careful to avoid lumps.
3. Remove from heat, season with nutmeg and a dash of cayenne pepper.
4. Incorporate the eggs and blend with the gruyere cheese.

Now, let’s get started on preparing the conch:

1. Clean and tenderize the conch meat.
2. Marinate with crushed scotch bonnet peppers, lemon and lime zest, the white parts of scallions, lime juice, and crushed cilantro stems. Let it marinate for two hours.
3. Dice the conch and chop the onion, red pepper, green pepper, and pureed scotch bonnet pepper. Finely chop all the herbs.
4. Mix all the ingredients with the choux paste, adding cornstarch if needed. Form the mixture into small balls and deep-fry in medium-hot oil until crisp and golden-brown. (Be careful not to overcook!)

If you’re preparing the pickapeppa sauce, follow this method:

1. Say “pickapeppa” a few times—it’s quite fun, isn’t it?
2. Heat your saucepan and add some oil. Lightly sauté the onion and garlic.
3. Add the tomatoes, thyme, scotch bonnet peppers, and raisins. Cook for a few minutes.
4. Simmer for an hour, take off the heat, and blend.
5. Return to the heat, cook a bit longer, and then strain.