Conch Fritters with Coconut Lime Curry Dipping Sauce
Dive into a flavor-packed Caribbean-inspired treat with these crispy Conch Fritters served with a luscious Coconut Lime Curry Dipping Sauce. Loaded with tender, finely chopped conch meat and vibrant bursts of diced onion, green bell pepper, and scallions, these fritters are delicately seasoned with paprika, cayenne, and garlic for a perfectly balanced bite. Each golden fritter is fried to perfection, creating a crunchy exterior that pairs beautifully with the creamy, tangy dipping sauce made from rich coconut milk, zesty lime juice, and a hint of Thai red curry paste. Ready in under 40 minutes, this seafood appetizer is garnished with fresh cilantro for a finishing touch and is perfect for entertaining or enjoying a taste of the tropics at home. Keywords: conch fritters recipe, coconut lime dipping sauce, seafood appetizers, tropical recipes, Caribbean cuisine.
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Recipe Information
Ingredients
- 1 cup Conch meat (cleaned and finely chopped)
- 1 cup All-purpose flour
- 0.5 cup Yellow cornmeal
- 2 teaspoons Baking powder
- 1 Egg
- 0.75 cup Whole milk
- 1 Small onion (finely diced)
- 0.5 Green bell pepper (finely diced)
- 2 Scallions (finely chopped)
- 2 cloves Minced garlic
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 cups Vegetable oil (for frying)
- 1 cup Coconut milk
- 1 tablespoon Thai red curry paste
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, cayenne pepper, paprika, salt, and ground black pepper.
In a separate bowl, whisk together the egg and milk. Gradually stir the wet mixture into the dry ingredients until well combined.
Fold in the conch meat, onion, green bell pepper, scallions, and minced garlic. Mix until everything is evenly distributed.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct frying temperature.
Using a tablespoon or small ice cream scoop, carefully drop small portions of the conch batter into the hot oil. Fry in batches to avoid overcrowding.
Cook the fritters for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the oil and drain on a plate lined with paper towels.
To prepare the dipping sauce, combine the coconut milk and Thai red curry paste in a small saucepan over medium heat. Whisk until smooth.
Stir in the lime juice and honey. Simmer for 2-3 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
Serve the conch fritters warm, garnished with fresh cilantro, alongside a bowl of the coconut lime curry dipping sauce.
Nutrition Facts
Calories |
7524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 731.1 g | 937% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 39.7 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 389 mg | 30% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
