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I came up with this recipe because of my disappointment in conch fritters from restaurants, which a mostly breading. I've also used abalone instead of conch. A friend in Cali brought some when here for a boat show.
Craig’s Conch Fritters
2 lbs conch, diced (I use the meat grinder, ¼” die)
2 tubes Ritz crackers, crushed – I use about 1-1/2 tubes to start then add if necessary
¼ cup peeled, seeded, and diced tomatoes
¼ cup chopped parsley
½ cup chopped onion
½ tsp garlic paste (Lawry’s)
6 eggs, add 1 at a time
1 finely chopped pickled jalapeno (Old El Paso)
Mix together, form in 1” balls, and deep fry until golden brown, 350-375. Do a test ball first to see if you need to raise or lower temp to get it cooked thru but golden brown. The "batter" can be made 1 day ahead, keep refrigerated.
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