Recipe courtesy of Half Shell Raw Bar
1 hr
1 hr
10 to 15 servings


  • 1 gallon canola oil
  • 1 pound ground conch meat 
  • 3 1/2 cups dry buttermilk pancake mix 
  • 1 teaspoon baking powder 
  • 1 jalapeno, finely diced 
  • 1/2 white onion, diced 
  • 1/2 green bell pepper, finely diced 
  • Kosher salt and freshly ground white pepper


In a large heavy-bottomed pot, add the oil, making sure there is at least 4-inches of room from the top of the pot. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 to 360 degrees F.

Squeeze the excess liquid out of the ground conch.

Mix the dry pancake mix with 1/2 cup water and the baking powder. Fold in the conch, jalapenos, onions and bell peppers, then sprinkle with salt and pepper.

Use a 3/4-ounce scoop to gently scoop the batter into the oil one at a time. Only cook about 6 at a time so the fritters cook evenly and won't bring the oil temperature down. Deep fry until the fritters are golden brown and cooked through, 4 to 5 minutes. Using a metal slotted spoon, carefully remove the fritters and drain on paper towels. Season with salt and pepper, and repeat for the remaining batter. Serve the hot fritters with cocktail sauce and lime wedges.

Cook's Note

Serving suggestions: cocktail sauce and lime wedges

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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