Of all the conch fritters — from Florida, to Bahamas, to Jamaica, and around Caribbean — Antiguan looked the most appealing with all the vegetables and herbs added to the mix.
Not a complicated recipe, as long as there’s an H Mart nearby to deliver the conch meat and Scotch bonnets.
For the dip, there was my usual request to Tom who is much more inventive and recipe-indipendent in the kitchen:
— Can you come up with something?
And he did. It turned out so good, we had to write it down before eating.
WHAT WENT IN
— 1 1/2 lbs conch, chopped
— 1 red bell pepper, chopped
— 1 medium onion, chopped
— a handful of cilantro, thyme, and basil, chopped
— 1 stalk celery, chopped
— 1/2 tsp salt
— 1/2 tsp pepper
— 1 Scotch bonnet, minced
— 1 1/2 cup flour
— 1/2 baking powder
— 1 1/2 cups water
— 3-4 cups neutral oil with high smoking point for frying
THE DIP
— 1 cup mayo
— 1/3 cup sambal oelek
— 3 Tbsp mustard
— juice of 1 lime
— fresh hot peppers to taste
— 1/4 cup cilantro, chopped
— 1/4 cup mint, chopped
— 1/2 tsp black pepper
— salt to taste
THE PROCESS
1. I a large mixing bowl, combine all the ingredients — conch to scotch bonnets
2. In 3-4 batches, put the mixture through a blender — about 7-8 pulses for each portion.
3. Combine flour with baking powder and add to the conch mixture.
4. Add water to make the batter a bit thicker than for pancakes — each spoonful should hold a shape. Adjust with more flour or water as needed.
5. In a wok, heat the oil over medium heat to 375°F.
6. Using two soup spoons shape the fritters — scooping with one spoon, smoothing the top and pushing off into hot oil with another.
7. Flip the fritters as they become golden brown.
8. Drain the fritters on paper towels.