Conch and Chile Fritters

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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4 Habanero or 6 jalapneo chiles, stems and seeds removed
1/4 tsp ground cayenne
1 package dry yeast
1 cup warm milk (110°F)
1 lb canned or fresh conch
1 large onion, finely chopped
2 tsp finely chopped fresh parsley
2 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
1 egg beaten
2 cups all-purpose flour
Vegetable oil for frying


Dissolve the yeast in the warm milk and let sit for 15 minutes. Place the conch in a blender and chop into small pieces. Mix all the ingredients together, adding the flour last. When the mixture is well combined, cover and let sit for an hour. Heat the oil to about 350°F. Drop the fritter mix into the oil by the teaspoonful and cook until golden brown, about 3 to 5 minutes. Remove and drain.

Serves 4 to 6.

From The Whole Chile Pepper Book.