Authentic Traditional Bahamian Conch Fritters

Begin by rinsing the conch under running cold water. Proceed to pound it using the blunt edge of a meat cleaver. Pounding the conch softens its tough meat. This technique was a game-changer on my conch fritter journey, which I learned from a local Bahamian cook. Chop the tenderized conch into small pieces and place in a large mixing bowl.

Add the chopped bell pepper, onion, celery, garlic, and the carefully deseeded and minced scotch bonnet pepper to the bowl. Stir these ingredients thoroughly to ensure that the conch is well mixed with the other components.

In another bowl, combine the flour, baking powder, salt, black pepper, paprika, and cayenne pepper. Whisk these dry ingredients until they're evenly mixed. The blend of these spices produces the characteristic Bahamian tang.

Break the egg into the milk, beat appropriately, then add this mixture to the dry ingredients. Mix until you form a batter consistency.

Combine the vegetable mix with the batter. Stir thoroughly to ensure every piece of conch is coated with the batter. Let it sit for about 15 minutes for the flavors to meld together.

Heat your vegetable oil in a deep fryer or large frying pan until about 375 degrees Fahrenheit. Drop tablespoons of the batter mix into the heated oil and fry until golden brown, flipping occasionally for even cooking. Remember, don't overload your pan with the fritters. Overcrowding may lead to uneven cooking or a drop in oil temperature.

Remove the golden-brown fritters using a slotted spoon and let them drain on paper towels.