Book of Days Tales

The first Monday in July is National Day in the Cayman Islands, celebrating their autonomy even though they are still a British Overseas Territory. The Cayman Islands is the largest self-governing British Overseas Territory by population (around 82,000). The 264 km² (102 sq mile) territory is made up of the three islands of Grand Cayman, Cayman Brac and Little Cayman, which are located south of Cuba and north-east of Honduras, between Jamaica and Mexico’s Yucatán Peninsula. The capital city is George Town on Grand Cayman, which is the most populous of the three islands.

Cayman Islands are considered to be the homeland of the conch which has been a staple for a long time. Conch is served marinated, in salads, in creamy chowders or in stews . . . or deep fried:

Conch Fritters

Ingredients

5 conchs (cut into 1-inch pieces)
½ large green pepper, cubed
½ large red pepper, cubed
2 large onions, peeled and chopped
2 hot peppers chopped
juice of 2 limes
2 tbsp. minced garlic
1 tbsp. black pepper
1 tbsp. salt
1 tsp. dried basil
1 tsp. red pepper flakes
1 egg
10 tbsp. of all-purpose flour
vegetable oil for frying

Instructions

Make the conch mix the day before and store in the refrigerator to allow time for the flavors to mature.

Use your food grinder or food processor to grind together the conch pieces, red and green peppers, onions and hot peppers. Once done, add in the lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes. Mix thoroughly. Then add the egg and mix again. Finally, add the flour one tablespoon at a time and mix until combined. Refrigerate overnight. 

Heat oil in a deep fryer to about 175° C/ 350° F.

Use two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all the conch mixture. Serve with  tartar sauce and lime wedges.

Makes about 40 fritters.