Nice with lime juice, tartar sauce or lemon butter.


  • 12 conchs (about 2 lb) meat extracted, cleaned and ground in a food grinder
  • 3 eggs,separated, and the whites stiffly beaten
  • 1/2 cup finely chopped onion
  • 1 large tomato, peeled seeded and chopped
  • 2 Tbsp. finely chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 1 tsp.salt
  • 1/2 tsp. black pepper
  • 1 cup fine cracker crumbs
  • 1 Tbsp. cream (optional)


Combine the conch meat,egg yolks,onion,tomato,parsley,garlic,salt and pepper,and crumbs. Blend thoroughly. If the mixture is too stiff to drop from a spoon,blend in the cream. Fold the egg whites into the mixture. Heat a well oiled iron skillet or griddle to sizzling. Drop the mixture by tablespoons onto the hot pan. Cook until browned on one side-about two minutes-then brown the other side.

Serves 4 to 6

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Eileen Werth
Conch Fritters