Conch Fritters

Ingredients:
12 conchs (approx. 2 lb), meat extracted, cleaned, and ground
3 eggs, separated (whites beaten until stiff)
½ 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
½ tsp black pepper
1 cup fine cracker crumbs
1 tbsp cream (optional, for thinning the batter)

Directions
1. Make the Fritter Base
In a large mixing bowl, combine:
Ground conch meat
Egg yolks
Onion, tomato, parsley, and garlic
Salt and pepper
Cracker crumbs
Mix thoroughly. If the batter is too thick to drop from a spoon, add the cream to loosen slightly.

2. Fold in the Egg Whites
Gently fold the stiffly beaten egg whites into the conch mixture. Do not overmix—keep the batter light and airy.

3. Cook the Fritters
Heat a well-oiled cast iron skillet or griddle until sizzling hot.
Drop the mixture by tablespoonfuls onto the skillet.
Cook each fritter for about 2 minutes per side, or until golden brown.

Submitted By:
Willie G.