Kicked Up Conch Fritters

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!

a fork, plate and spoon
30 Min
hand holding a serving platter

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:

  1. Add butter to water and boil.
  2. Add flour and mix. Take care not to form lumps.
  3. Remove from heat, season with nutmeg and a pinch of cayenne pepper.
  4. Add the eggs and mix with the gruyere cheese.


Now let’s prepare some conch:

  1. Clean and tenderise the conch.
  2. 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.
  3. Dice the conch and chop the onion, red pepper, green pepper and pureed scotch bonnet pepper. Finely chop all the herbs.
  4. 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:

  1. Say “pickapeppa” a few times. It’s fun, right?
  2. Heat your saucepan and add oil. Lightly sauté the onion and garlic.
  3. Top burger with crispy onion ring, BBQ sauce, sliced onions, tomato and lettuce.
  4. Add tomatoes, thyme, scotch bonnet peppers and raisins. Cook for few minutes.
  5. Simmer for an hour, remove from the heat and blend.
  6. Place back on heat, cook further and then strain.