When trying to describe local BVI cuisine, it’s hard not to start with one of the country’s key harvests: local conch. From island shacks to fine dining establishments, everyone in the BVI has some form of conch on the menu. The texture is almost as unique as the flavor, regardless of whether its fried, stewed, or served fresh on a bed of greens. Visitors to the BVI have been known to take home a few recipes, so we’re sharing our favorites:
World’s Best Fried Conch Fritters
peanut oil, for frying
2 medium onions, finely chopped
1 cup green peppers chopped fine
1/3 cup red pepper chopped fine
1/4 cup celery chopped fine
1 fresh jalapeno minced
2 pounds ground or chopped fine conch
3 eggs, lightly beaten
2 cups cake flour
1 teaspoon cayenne pepper
1 tablespoon ground sage
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1 tablespoon baking powder
Fill a large frying pan with 2 inches of oil and heat to 375 degrees on a deep – fry thermometer or use a fry daddy. In a large bowl, combine onions, green and red pepper, celery, jalapeno, parsley, garlic and conch. Stir in beaten egg.
Slowly mix in flour, then add cayenne pepper, sage salt, Parmesan cheese and baking powder. Stir until mix holds together well. Add a few drops of bottled hot sauce. Drop “formed” balls into oil.
Fry until golden brown and they are floating. Let oil regain it temperature before dropping in next batch. If the centers are too moist either reduce size of the ball or lower the oil temperature.