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Bahamian · Caribbean

Bahamian conch fritters

Non-vegetarian

Golden fritters packed with chopped conch, peppers and onion, fried until crisp outside and tender inside and served with a tangy dipping sauce. The signature snack of the Bahamas.

Bahamian conch fritters is a Bahamian finger food from The Bahamas, ready in about 1 hour and made with conch and all-purpose flour. It serves 6 and is rated intermediate to cook.

Start cooking
Golden conch fritters with a dipping sauce
Photo: inazakira / Wikimedia Commons · CC-BY-SA-2.0
Prep
25 min
Cook
20 min
Rest
15 min
Total
1 h
Serves
6
Level
Intermediate
Calories
307

Ingredients

6 servings (about 24 fritters)

Dipping sauce

Equipment

Method

  1. Step 1

    Toss the chopped conch (opens in a new tab) with the lime juice (opens in a new tab).

    • 2 min

  2. Step 2

    Whisk the flour, baking powder (opens in a new tab), salt, pepper (opens in a new tab) and thyme (opens in a new tab). Beat in the egg (opens in a new tab) and milk (opens in a new tab) to a thick batter, then fold in the conch (opens in a new tab), onion (opens in a new tab), pepper, celery (opens in a new tab) and chilli. Rest 15 minutes.

    • 8 min
    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Heat the oil to 180 °C. Drop in tablespoons of batter and fry in batches for 3–4 minutes, turning, until deep golden and cooked through. Drain on paper towels.

    Food safety: Never leave hot oil unattended; fry in small batches so the temperature doesn't drop.

  4. Step 4

    Mix the mayonnaise (opens in a new tab), ketchup (opens in a new tab), hot sauce (opens in a new tab) and a squeeze of lime for dipping and serve with the hot fritters.

    • 2 min
    Lemon being squeezed
    How it looks · Photo: Gu Ko on Pexels

About this dish

Origin
The Bahamas · Commonly attributedAlso very popular in the Florida Keys and the Turks and Caicos.Also popular in United StatesMore food from The Bahamas
Dish
Snack · Lunch · Finger food · Appetizers & starters · Street food
Cooking method
Deep-fried
Taste
savoury, salty, spicy (chilli heat)
Diet
Pescatarian · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Without the optional extras: No added sugarWith the listed swaps: Dairy-freeWorked out from the ingredients. How labels work
Good for
Street food · Festive & celebration
Cook more with
Conch · All-purpose flour · Lime juice · Baking powder · Dried thyme · Egg
Techniques
Deep-frying

Allergens

  • Contains, can be adapted: Milkfrom milk
  • Contains: Eggsfrom egg, mayonnaise
  • Contains, can be adapted: Molluscsfrom conch
  • Contains: Wheatfrom all-purpose flour, baking powder
  • Contains: Glutenfrom all-purpose flour, baking powder
  • May contain: Mustardfrom mayonnaise, tomato ketchup
  • Contains: Celeryfrom celery, tomato ketchup

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

307 kcal per serving

Estimated

1 serving ≈ 158 g · recipe makes 6

Where the energy comes from

  • Protein 23%
  • Carbohydrate 43%
  • Fat 34%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy307 kcal194 kcal
Protein17.5 g11.1 g
Carbohydrate33 g20.8 g
Net carbohydrate31.5 g19.9 g
Sugars2.2 g1.4 g
Added sugars0 g0 g
Fibre1.4 g0.9 g
Fat11.4 g7.2 g
Saturated fat1.5 g0.9 g
Trans fat——
Cholesterol66 mg42 mg
Sodium678 mg428 mg
Salt equivalent1.7 g1.1 g
Vitamins & minerals per serving
Potassium
311 mg
Calcium
163 mg
Iron
4.6 mg
Magnesium
58 mg
Vitamin A (RAE)
42 µg
Vitamin C
12 mg
Vitamin D
0.5 µg
Vitamin B12
4.7 µg
Folate (DFE)
111 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: mayonnaise, tomato ketchup, chilli sauce (sriracha-style).
  • Conch: Raw whelk (FDC 171983) used as a stand-in; FDC lists conch only baked. Both are large marine snails.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Bash conch with a meat mallet before chopping, or it will be rubbery.

Serve with

  • With lime wedges and a cold drink by the water.

Food safety

  • Buy conch from sustainable, legal sources — queen conch is protected in many places.

Storage

  • Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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