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What can I say…. And boy oh boy…. Boil the tenderized conch and save some of the water. You see, typically, conch fritters like most fritters are fried or deep fried in oil and tend to absorb a lot of the fat.
Although they are extremely delicious when fried, they can get a bit too greasy. Plus with so many people becoming more and more health conscious, I thought it would be so much better to bake the fritters instead and present it as a healthier option. And I thought of the perfect way to do it…… Mini cupcake pans! To be honest, my family does not really eat conch much anymore as it is not kosher but this recipe can definitely be used to make baked vegetable fritters by omitting the conch and water and replacing it with kernel corn, carrot or other and some buttermilk.
Mix the herbs then add the flour, beaten egg and hot pepper. Conch Fritter Batter: Ready to bake in mini cupcake pan. I believe the fritters came out better than I expected for a first attempt…. I had to tweak the classic recipe a bit, but all in all, I was quite impressed.
Feel free to play around with it….. So alright guys, this is my Recipe 2 for my Bahamas Independence Countdown. I hope you all give it a try. This just might convince you to start baking all of your fritters from here on out… well maybe. So it has begun! Most Bahamian cuisine, although typically starchy and often high in salt and fat, have so much heartiness and flavor that cannot be denied. Native Bahamians as well as the many visitors we have from all over the world have a love affair with our food that is undeniable and indescribable.