Conch Fritters ( pronounced "Konk" )
Today's dish is Conch Fritters, in Belize it's said "Konks Frittaz" and it's on about almost every Belizean's favorite foods list.
Now, let's talk about the conch real quick. If you have never seen one this is what it looks like...
I know, it doesn't really look as appetizing does it? (Trust me you want to try this, Andrew Zimmerman did...)
OK, so in Belize we have seasons for conch as well as lobster. Conch season has just begun, so the word conch is coming off a lot of people's lips. While conch is loved by many in Belize, it doesn't get a big festival like Lobsterfest to announce the opening of it's season. Instead it was by chance I even realized the season was open (Conch Season Oct 1st - June 30th). Ok if you are wondering what Lobsterfest is it's a huge food festival that takes place in different parts of Belize such as Placencia, Caye Caulker, and San Pedro it's all lobster and nothing else (only at the festival). It lasts about a week with the climax on the last weekend, yes go research it and book your hotels and plane tickets now it's seriously fun.
BACK TO THE CONCH!!
This is the time of year when you can find Conch Ceviche, Conch Fritters, Conch Soup, Fry Conch, Curry Conch, and whatever else you can think of doing with this large sea snail.
Other than being really really really good, it's also said to be a type of aphrodisiac for men. The story is that the conch gives you "strong back" meaning extra stamina. And, its a good source of Iron and Calcium, so eat up.
Conch is availble in pretty much most coastal tropical areas in the world...from what I've read.
Today my mom passed me a bag of Conch and immediately i thought of fritters and had to have them...then I decided not to be so greedy and share it, so here we are.
We'll first take care of the chipotle mayo dip...it's the quickest thing and it will give it time to chill in the refridge while we are making the fritters.
Chipotle Mayo Dipping Sauce
1 small-med can Chipotle Peppers
2 cups mayonnaise
1/4 cup Pure Lime juice
2 Garlic Cloves
1/4 cup cilantro
1. Place all ingredients in a blender or food processor and blend. Pour out into a jar and place in refridge. See easy.
And now...the moment we've all been waiting for...CONCH FRITTERS!!!!!
2 cups ground conch (or chopped small for texture)
1 1/2 cups Flour
1 1/2 tsp Baking Powder
1/2 cup coconut milk
1 small onion finely chopped
1 bunch cilantro finely chopped
2 garlic cloves finely chopped
1 med sweet pepper finely chopped
1 cup chopped pineapple (Pineapples aren't normally added to these fritters this is something I do and it's AHMAZING!!)
2 tbsp Ketchup
1 tsp Salt, Ground Black Pepper, Jerk Seasoning
Coconut Oil / Vegetable Oil for frying
1. Clean Conch by peeling off the brown and yellow skin. Chop into small cubes and place into a bowl of water and pure lime juice and rinse it.
2. In a bowl combine chopped onions, green peppers, garlic,cilantro, pineapple, conch and milk.
3. Sift Dry ingredients (baking powder, flour, salt, pepper, jerk seasoning) together and add to the conch mixture. Stir until you have a firm batter. If your batter is too watery just add more flour until you've reached your desired consistency.
4. Heat coconut oil and place a spoon of batter in the hot oil until golden brown. You'll have to flip these over just so you know. Then take them out and place on a tray with paper towel to soak up the oil.
Spoon batter into hot oil.
After you've fried all your fritters, about 15 - 20, place them into your plate with a bowl of Chipotle Mayo Dip and enjoy. if you burn the tip of your tongue then you're eating it right.