KEY WEST CONCH FRITTERS
PRONOUNCED “CONK,” THE SMALL MOLLUSK IN THE large pink shell called conch has been associated with and revered in Key West, Florida, since the midnineteenth century. Most often used to make sapid chowders and crispy fritters, conch must be tenderized by being either pounded or finely chopped, to overcome its natural toughness, but few who’ve ever wandered down Duval Street in Key West and stopped in places like Sloppy Joe’s or Bo’s Fish Wagon for a few slightly chewy but wonderful conch fritters are aware of the care that goes into producing this unique delicacy.All sorts of exotic sauces come with the fritters, but I’ve yet to find one that can equal a few squeezes of fresh lime juice. Although you might find fresh conch in Chinese or Italian markets during the summer, you’re probably better off buying the canned or frozen product, since fresh conch is highly perishable after only a couple of days in the refrigerator.
Recipes
1⁄2 pound canned or frozen conch meat (if fresh,
foot and orange fin removed)
2 tablespoons fresh lime juice
1 small onion, minced
1⁄2 small green bell pepper, seeded and minced
1 garlic clove, minced
Salt and freshly ground black pepper to taste
Cayenne pepper to taste
1 large egg, beaten
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
Vegetable oil for frying
Lime wedges for garnish
Dice the conch finely, place in a food processor, and grind till finely minced. Transfer to a
