Conch Fritters Scungilli

These fritters put scungilli, the Italian-American name for conch, front and center. The seafood gets chopped fine in the food processor, then folded with grated onion and sweet bell pepper into a simple egg-and-flour batter loosened with melted butter. Baking powder gives the fritters their lift.

The batter should be thick enough to spoon, so it holds its shape the moment it hits the hot oil and fries into craggy, golden-brown nuggets with a tender center. Conch has a mild, faintly sweet flavor and a satisfying chew, and it stands up beautifully to the crisp fried coating.

Serve them hot, straight from the fryer, with a seafood or cocktail sauce for dunking. They work as a lively appetizer or a coastal main course.

Pro Tips

• Drain the canned scungilli well and chop it fine so the fritters hold together and fry evenly.
• Get the oil good and hot before the batter goes in. Too-cool oil makes greasy, soggy fritters.
• Keep the batter thick enough to spoon and hold its shape. If it spreads in the oil, work in a little more flour.
• Fry in small batches so the oil temperature stays steady and the fritters brown evenly.

Variations

• Use fresh conch if you can find it, tenderized and finely chopped.
• Add a pinch of cayenne, Old Bay or chopped parsley to the batter for more punch.
• Swap the scungilli for chopped clams or shrimp for a different shellfish fritter.