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Conch Fritters With Mango Chutney

Transport yourself to the Caribbean by popping these conch delights into your mouth.

  • Yield: About 2 dozen


  • 1 1/2 pounds conch meat
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onions
  • Emeril's Original Essence
  • 1 tablespoon chopped garlic
  • 3 eggs, beaten
  • 1 1/2 cups milk
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon chopped parsley
  • Solid vegetable shortening for deep-frying
  • 1 cup Mango Chutney, store bought


  • Pound the conch with a meat mallet, then cut into 1-inch dice. Heat the oil in a skillet over medium-high heat. Add the onions, season with Essence and cook, stirring, for 3 minutes.
  • Season the conch with Essence. Add the conch, and cook, stirring, for 2 minutes. Stir in the garlic. Remove and set aside to cool.
  • Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley.
  • Add the conch mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mango chutney in the center of each plate. Arrange the fritters around the sauce. Garnish with parsley and serve warm.