Conch Fritters


  • 2 Cups finely chopped conch meat
  • 1 tablespoon of Jamaican Pickapeppa Sauce
  • 1 small scotch bonnet pepper finely chopped (optional)
  • 2 medium sized onions, chopped
  • 2 stalks celery, finely chopped
  • 2 tablespoons Hi-Lo tomato ketchup
  • 2 tablespoons thyme
  • 2 tablespoons Hi- Lo Jerk sauce
  • 3 cups flour
  • 1 cup cornmeal
  • 4 tablespoons baking powder
  • 3 Eggs, beaten
  • 2 Cups Milk
  • Hi-Lo Vegetable Oil for deep frying


  1. Combine all the ingredients in a mixing bowl.
  2. Mix vigorously
  3. Cover and let sit in the refrigerator for 15-20 minutes.
  4. Heat skillet/frying pan and add oil to a depth of 1 inch.
  5. Dip a tablespoon spoon in Hi-Lo Vegetable Oil (this will allow the batter to slide off easily).
  6. Use the spoon to scoop the batter into the hot Hi-Lo Vegetable Oil and fry.
  7. Deep fry in the skillet/frying pan till brown and crisp on all sides.
  8. Drain on paper towel and serve.
  9. Best served with tarter sauce or a hot pepper sauce of your liking.
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