Conch Fritters with Tomato and Horseradish Sauce

Conch Fritters with Tomato and Horseradish Sauce

These wonderful little appetizers can be made ahead, frozen, and warmed when needed.

1-1/4 pounds conch 8 ounces bread crumbs 2 eggs 1 medium bell pepper, cut into pieces 1/2 large onion, cut into pieces 2 tablespoons Tabasco 2 tablespoons lime juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon thyme 1 cup cracker meal Oil for frying

  1. Rinse conch (you can buy prepared at seafood market).  Cut into pieces and place in food processor with all the remaining ingredients except cracker meal and oil.  Grind mixture and remove to a medium bowl.
  2. Wet your hands and roll mixture into 1-1/2 inch balls.  Roll in cracker meal.  Heat oil to 375 degrees and fry fitters, a few at a time until golden brown about 2-3 minutes.  Drain and serve with cocktail sauce.


2 cups ketchup                                          2 tablespoons horseradish

  1. Combine the ingredients in a small bowl and taste for seasoning, adding more horseradish and salt and pepper if necessary.


Measuring cups           Measuring spoons Food Processor           Cutting board            Sharp knife Medium bowl              Small bowl                Serving platter