Key West Conch Fritters

PRONOUNCED “CONK,” THE SMALL MOLLUSK IN THE large pink shell called conch has been associated with and revered in Key West, Florida, since the mid nineteenth century. Most often used to make sapid chowders and crispy fritters, conch must be tenderized by being either pounded or finely chopped, to overcome its natural toughness, but few who’ve ever wandered down Duval Street in Key West and stopped in places like Sloppy Joe’s or Bo’s Fish Wagon for a few slightly chewy but wonderful conch fritters are aware of the care that goes into producing this unique delicacy. All sorts of exotic sauces come with the fritters, but I’ve yet to find one that can equal a few squeezes of fresh lime juice. Although you might find fresh conch in Chinese or Italian markets during the summer, you’re probably better off buying the canned or frozen product, since fresh conch is highly perishable after only a couple of days in the refrigerator.

MAKES: about 14 fritters

INGREDIENTS:

• 1⁄2 pound canned or frozen conch meat (if fresh, foot and orange fin removed)
• 2 tablespoons fresh lime juice
• 1 small onion, minced
• 1⁄2 small green bell pepper, seeded and minced
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste
• 1 large egg, beaten
• 1 cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Vegetable oil for frying
• Lime wedges for garnish

INSTRUCTIONS:

1. Dice the conch finely and place it in a food processor.
2. Grind the conch until it is finely minced.
3. Transfer the minced conch to a glass bowl.
4. Add the lime juice to the minced conch and toss well.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
6. Add the minced onion, minced bell pepper, minced garlic, salt, black pepper, cayenne pepper, beaten egg, and milk to the minced conch.
7. Stir the mixture until well blended and set it aside.
8. In a large bowl, combine the all-purpose flour and baking powder.
9. Stir the flour mixture until well blended.
10. Gradually add the flour mixture to the conch mixture.
11. Stir the mixture until a thick batter forms.
12. Cover the batter and refrigerate it for 1 hour.
13. Heat vegetable oil in a large, heavy saucepan over moderately high heat.
14. In batches, drop tablespoons of the conch batter into the hot oil.
15. Fry the fritters, turning frequently, until they are golden brown, which takes about 4 to 5 minutes.
16. Drain the fried fritters on paper towels.
17. Keep the fried fritters warm in the oven while frying the remaining batches.
18. Serve the conch fritters immediately with lime wedges to be squeezed over them.