Recipe from Flavor of Belize, Second Edition
Conch meat is very popular in Belize, where it is usually made as a stew, soup, ceviche or as an appetizer in the form of fritters.
These delicacies can be enjoyed as a first course meal at local, seaside restaurants, as finger food at a party, or as a quick snack when on-the-go. If you’re a foodie, you’ll be sure to enjoy our cooking guide to creating these tasty Conch Fritters:
Elvi’s Kitchen, Ambergris Caye
- 1-pound conch, trimmed
- ¼ cup onion
- 1/3 cup tomato, deseeded
- ½ celery stalk
- 1 clove garlic
- ¼ cup green bell peppers, deseeded
- 1 tablespoon Dijon mustard
- 1 tablespoon Cajun seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1/3 cup water, as needed
- Vegetable oil, for frying
Blend conch, vegetables and seasoning in food processor. Combine flour and baking powder, add eggs and water then fold conch mixture into flour batter. Add additional water if mixture is too dry. Drop mixture, one tablespoon at a time, into hot oil and fry until golden brown on both sides.
Makes 10 to 12 fritters.
May be served with honey mustard sauce.
Honey Mustard Sauce
- 1 cup mustard
- ¾ cup mayonnaise
- ½ cup honey
- ½ teaspoon freshly ground pepper
- Horseradish, to taste
Combine all ingredients and mix until smooth.
In Belize we have conch and lobster season as well. Conch season just begun, so the word conch is heard on every corner. (Conch Season opens Oct 1st – closes April 30th).
If you are planning to visit Belize during conch season, add conch fritters at the top of your bucket list, it’s something you can’t miss.
Written by Cristina Reyna