|Kicked Up Conch Friters
Swap the beautiful shell for an outside that's fried golden brown, hush-puppy-style, and you've got a Montego Bay, Jamaica delicacy that's perfect on holiday... and pretty close at home tonight. Shell yeah!
Mmm, conch fritters — enough said. Here’s what goes in:
- 900g whole conch
- 55g red onions
- 110g medium green peppers
- 110g medium red peppers
- 225g fresh scotch bonnet peppers
- 110g coriander
- 7g oregano
- 1½ tsp thyme
- 1 lemon
- 1 lime
This is what you’ll need for the garnish:
- 1.3kg plantains
- 55g coriander
- 225g leeks
You’ve gotta make a choux paste! (And you’ve gotta pronounce it like “shoe.”) Here’s how:
- 230mL water
- 85g gruyere cheese
- 55g butter
- 110g flour
- cayenne pepper to taste
- salt to taste
Don’t forget pickapeppa sauce! You can buy some in a bottle, or make your own with this:
- 1 medium tomato
- 1 medium yellow onion
- 1 clove of garlic
- 1 sprig of fresh thyme
- 2 cup dark raisin
- ½ cup tomato paste
- ¼ cup ketchup
- ½ cup Worcestershire sauce
- 1 cup mango pulp
- ¼ cup tamarind pulp
- ½ cup rice wine vinegar
- ½ half cup ginger juice (from pickle ginger)
- 2 scotch bonnet chili peppers
- ½ tsp clove powder
- 470mL mineral water
- 1 tsp extra virgin olive oil
- ¼ cup brown sugar
- ¼ cup honey
Let's Do This Thing:
Okay, let’s start by making the choux paste:
- Add butter to water and boil.
- Add flour and mix. Take care not to form lumps.
- Remove from heat, season with nutmeg and a pinch of cayenne pepper.
- Add the eggs and mix with the gruyere cheese.
Now let’s prepare some conch:
- Clean and tenderise the conch.
- Marinate with some hand-crushed scotch bonnet peppers, lemon and lime rind, the white part of the scallion, lime juice and crushed coriander stem. Allow to marinate for two hours.
- Dice the conch and chop the onion, red pepper, green pepper and pureed scotch bonnet pepper. Finely chop all the herbs.
- Combine all the ingredients with choux paste, finish with cornstarch if necessary. Shape the mixture into small balls and deep fry in medium-hot oil until crisp and golden-brown. (Make sure not to overcook!)
If you’re making the pickapeppa sauce, do it this way:
- Say “pickapeppa” a few times. It’s fun, right?
- Heat your saucepan and add oil. Lightly sauté the onion and garlic.
- Top burger with crispy onion ring, BBQ sauce, sliced onions, tomato and lettuce.
- Add tomatoes, thyme, scotch bonnet peppers and raisins. Cook for few minutes.
- Simmer for an hour, remove from the heat and blend.
- Place back on heat, cook further and then strain.