Nice, I enjoy conch in many ways. This is my favorite fritter recipe.
Craig’s Conch Fritters
2 lbs conch, diced (I cut up in big chunks and use the food processor)
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 balls, and deep fry until golden brown.
This has a high conch to filler ratio, just how I like crab cakes.
