Contributed by Tony's Inn & Beach Resort, Corozal Town, Belize.
Conch Shells wash up on our beaches here in Belize all the time. Inside these conch shells (see the pictures at the bottom of the page) are snails. The locals like to take the snail out and eat them. Conch can be fixed in a number of ways. One way is to make them into conch fritters, which are really good.
If you don't find them washed up on beaches, you can dive for them in shallow water off shore. So, as any culture would do, the locals have found ways, to take the meat from these snails and make them into a variety of tasty dishes.
When you find a conch shell, there is a procedure to follow as to how to take the snail out. Then the fisherman clean and sell the snails to restaurants and grocery stores. They give the shells to local street vendors, who scrub, clean and polish them to sell to tourists. Like the picture you see below to the far right.
I love conch fritters and wanted to share this recipe mom got from Tony's Inn and Beach Resort in Corozal Town. If you contact Tony's Inn & Beach Resort, tell them "Our Belize Vacation" sent you.
CONCH FRITTERS PICO de GALLO
1 lb. conch Combine diced tomatoes, onions, cilantro, salt & pepper to taste.
1/2 sweet pepper, minced Add lime juice and a dash of olive oil.
1/2 habanero pepper (no seeds)
1/2 tomato, diced finely
1/4 onion, minced
juice of 1 lime
dash salt and pepper
2 c. flour
2 tsp. baking powder
1 c. water
1/3 c. vegetable oil
INSTRUCTIONS FOR MAKING CONCH FRITTERS - Clean and dice conch and place in a food processor with vegetables and lime juice. Pulse until fine and well mixed together. If no food processor is available, beat conch to tenderize, and then mince. Add to minced vegetables with salt and pepper to taste, mixing well. Combine dry ingredients together and add processed conch and vegetables. Mix well, adding water to moisten. Drop by tablespoonful into hot oil and cook until golden. Remove from oil and drain on paper towel. Makes 8 fritters.