Various takes on conch fritters can be found throughout the Caribbean, but we like to add aromatics to the batter to give it a little more flavor. If spice isn’t your thing, then swap the habanero with grilled peppers or a combination of herbs.
Yield: 16–20 fritters
In a sauté pan on medium-low heat, add oil. When oil is shimmering, add onion, pepper, and garlic. Season with salt and cover tightly. Stir occasionally. Sweat aromatics until onions are translucent, about 20 minutes. Allow to cool.
In a large bowl, add onion mixture, yolks, parsley, buttermilk, and conch. Mix well. Add flour and baking powder and mix. Delicately fold in egg whites.
Add enough oil to fill a saucepan by 4 inches. Using a candy thermometer, heat oil to 350˚F. Working in batches, add a heaping tablespoon of batter to oil and cook until golden brown, about 3 to 4 minutes. Remove from oil, drain on paper towels, and season immediately with salt.
In a medium bowl, add yolks, garlic, mustard, paprika, lemon juice, pepper, and pinch of salt. Slowly drizzle in oil, whisking constantly, until mixture has emulsified. When all oil has been added, whisk an additional 15 seconds. Refrigerate in an airtight container and serve with fritters.
