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   Monday, September 28, 2020 

Haiti Conch Fritters (Haiti)



Serves: 6
Country: Haiti


  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red pepper
  • 1/2 small white onion, diced fine
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 Scotch bonnet pepper, seeded, minced
  • 1/4 cup milk
  • 3/4 pound chopped conch
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup vegetable (oil for frying)
  • Conch Fritters (Haiti) Dressing (recipe below) 


In large bowl, mix flour and baking powder. Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, Batter should rest in refrigerator for 2 hours or overnight to achieve the right--nonsticky--consistency.) In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.


Conch Fritters (Haiti) Dressing


Conch Fritters (Haiti) Dressing

Serves: 6
Country: Haiti


  • 1/2 bunch watercress
  • 1 small bunch parsley
  • 1 small green bell pepper, Seeded, chopped
  • 1/4 cup olive oil
  • 1/4 teaspoon salt (optional)
  • 1/4 Scotch bonnet pepper, seeded (remember to wash hands after handling)
  • 1 tablespoon wine or balsamic vinegar
  • 1/2 small yellow onion, chopped
  • 1 or 2 garlic cloves chopped


In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve.


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