Spicy Pub Conch Fritters Recipe


Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 24 fritters


  • 1½ cups Drake’s Crispy Fry Mix (or similar fry mix)
  • ½ cup water
  • 1 large egg, beaten
  • 1 teaspoon granulated sugar
  • 1 cup cleaned and chopped conch (no black pieces)
  • 1 tablespoon chopped jalapeños
  • ¼ cup finely diced red onions
  • ¼ cup finely diced celery
  • 0.12 cup finely diced red bell pepper
  • 0.12 cup finely diced yellow bell pepper
  • 0.12 cup finely diced green bell pepper
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper
  • Canola oil for frying
  • 2 lemons, cut in wedges
  • 1 cup cocktail sauce
  • ½ cup honey mustard
How to Make It
  1. Place fry mix, water, egg, and sugar in a medium bowl and stir until ingredients are well mixed and smooth. Add conch, jalapeños, onions, celery, bell peppers, garlic, and a pinch of salt and pepper. Stir until well mixed. (The consistency should be thick enough to hold a ball shape for a few seconds before falling apart. If necessary, add more fry mix to achieve proper consistency.) Cover mixture with plastic wrap and refrigerate for 30 minutes.
  2. Heat oil in an electric deep-fat fryer to manufacturer’s instructions. Remove conch mixture from refrigerator and, using two spoons, make 1-inch-round fritters (about ¾ ounce) and drop them into the hot oil. Cook fritters until they float and are a deep golden brown.
  3. Remove fritters from oil with a slotted spoon and drain on paper towels. Place on a serving platter garnished with lemon wedges. Serve with small bowls of cocktail sauce and honey mustard for dipping.

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