Add Preferred SourceAir Fryer Conch Fritters give you the same golden bite you’d expect from a seaside shack, only without the heavy oil and splatter cleanup. I started making them when I wanted a fresh, tender inside with a perfectly crunchy shell, and the air fryer made it possible. There’s a small step in how you bring the batter together that changes everything, and once you try it, you’ll want to make them again.
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I like making Air Fryer Conch Fritters when I want an easy, beachy vibe for weekend get-togethers, game days, or casual dinners. They’re great for prepping in batches and freeze well, so you can reheat them later and still enjoy their light, crispy texture. Whether you’re by the water or just daydreaming about it, they fit right in.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Conch Fritters with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This comes together easily if you follow the steps and mix the ingredients in the right order. It all cooks up beautifully in the air fryer.
Prep the Base Ingredients
In a large bowl, combine the chopped conch meat, finely chopped bell peppers, minced garlic, flour, and cornmeal. I like using a batter bowl with a handle and spout because it makes mixing and pouring easier.
Mix the Wet Ingredients
In another bowl, whisk together the milk, egg, paprika, salt, dried thyme, and cayenne pepper so it’s smooth and well blended. I always have this clear glass bowl on hand so I can prep both mixtures side by side instead of swapping everything back and forth.
Bring It All Together
Pour the wet ingredients into the conch base and mix just enough to form a thick and spoonable batter. If it’s too runny, add a bit more flour until it holds together without spreading; skipping this step can cause the fritters to flatten out or fall to pieces as they cook.
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AIR FRYER
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∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Preheat the Air Fryer
Preheat your air fryer to 350°F (180°C). Lightly grease the air fryer basket or line it with parchment paper to keep them from sticking or breaking apart. I like using this parchment paper so the basket stays mess-free and cleanup is simpler.
Drop the Batter
Using a small cookie scoop or a spoon, drop the batter into the basket in even portions. When I want consistent sizes, I go for a stainless steel cookie scoop as it also speeds things up a bit.
Do not overcrowd, as this can cause them to steam rather than cook with a crunchy finish.
Air Fry Until Golden
Air fry for 7–9 minutes, flipping halfway through, so the fritters turn golden brown and become crisp on the outside. I love the Basket-Style Air Fryer for this because it heats quickly and gives a nice finish.
Transfer them to a paper towel–lined tray to absorb any excess moisture. Repeat with the remaining mixture.
Make the Dipping Sauce
While the fritters are cooking, mix together the mayonnaise, fresh lime juice, and paprika in a small bowl until smooth. I like using a set of these prep bowls for sauces like this since they’re the perfect size and won’t clutter up the shelves.
It turns into a creamy, tangy dip that gives just enough zing without overpowering the rest.
Serve and Garnish
Serve them warm with the dipping sauce on the side, and if you’d like a little extra color and flavor, add fresh lime wedges or a sprinkle of chopped herbs.
Now enjoy your warm, golden Air Fryer Conch Fritters!
If you’re taking these to a gathering, pack them in this container with a lid. It holds the fritters flat and protected, avoiding any stacking that can lead to sogginess or sticking. Then I slide it into my insulated casserole carrier to keep them warm until it’s time to serve.
Recipe Notes and Expert Tips
I’ve made these a few times in the air fryer and picked up a few tricks that make a big difference for crisp, flavorful fritters every time:
- Chop the conch finely: The smaller the pieces, the better the batter will hold together and cook through properly, leaving no chewy bits. If you’d rather not chop by hand, a few quick pulses in this easy-to-use food processor will get the job done fast.
- Mix dry ingredients thoroughly: Make sure the flour and cornmeal coat all the ingredients evenly before adding anything else.
- Whisk wet ingredients separately: Blending the milk, egg, and spices first helps everything combine smoothly with the dry mix. I use a silicone balloon whisk like this one because it blends quickly and doesn’t leave clumps behind.
- Watch the consistency: If the batter looks too loose to scoop, stir in a little more flour until it holds its shape.
- Don’t crowd the basket: Give each fritter a bit of space so the hot air can circulate properly and crisp the edges.
- Flip carefully: Turn them gently halfway through to get even browning on both sides. I love using this wide silicone spatula; it slides underneath easily and lets you lift the fritters without squishing them while they’re still soft inside.
- Rest before serving: Letting them sit on a paper towel removes any excess oil and keeps the outside crisp.
How to Store Leftovers
Let the fritters cool completely, then store them in an airtight container in the fridge for up to 3 days. I use these food storage containers; they seal tightly and stack well in the fridge.
To reheat, place them back in the air fryer at 350°F for about 3–5 minutes until heated through and crisp again. You can also freeze them.
Lay them flat on a baking sheet until they’re solid, then transfer them to a freezer-safe bag or container. I often reach for this nonstick baking sheet since it provides a stable surface, making it much easier to freeze in batches.
I usually use these freezer-safe glass containers, which close tightly and don’t absorb odors. If I’m using bags, I keep a box of these reusable silicone freezer bags on hand so I can label and stack them easily.
Reheat directly from frozen in the air fryer for 8–10 minutes.
What to Serve With Air Fryer Conch Fritters
These pair well with tropical-inspired sides like mango salsa, coconut rice, or a simple citrusy slaw. You can also serve them as an appetizer next to grilled shrimp, jerk chicken, or even a light cucumber salad to balance the richness.
More Easy Recipes for You to Try at Home
If you liked this one, I’ve got more easy, flavor-packed favorites you can make without breaking a sweat.
- Cheddar Bay Sausage Balls
- French Onion Casserole
- Big Mac Pinwheels
- Air Fryer Beef Moussaka
- Shrimp Cauliflower Fried Rice
Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest and Facebook for more tasty inspiration!
Air Fryer Conch Fritters
Equipment
Ingredients
For the Fritters:
- 1 pound conch meat finely minced
- ½ cup bell peppers finely chopped
- 3 cloves garlic minced
- 1 cup all-purpose flour plus up to ¼ cup more, as needed
- 2 tablespoons cornmeal
- ½ cup milk
- 1 large egg
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
For the Dipping Sauce:
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon paprika
Instructions
- In a large bowl, combine the chopped conch, bell peppers, garlic, flour, and cornmeal.1 pound conch meat, ½ cup bell peppers, 3 cloves garlic, 1 cup all-purpose flour, 2 tablespoons cornmeal
- In a separate small bowl, whisk together the milk, egg, paprika, salt, thyme, and cayenne. Pour the wet mixture into the conch mixture and stir until well combined. The batter should be thick and spoonable. If it’s too runny, add a bit more flour until it holds together without spreading.½ cup milk, 1 large egg, ¼ teaspoon paprika, ½ teaspoon salt, ½ teaspoon dried thyme, ⅛ teaspoon cayenne pepper
- Preheat your air fryer to 350°F (180°C). Lightly grease the air fryer basket or line it with parchment paper.
- Using a small cookie scoop or spoon, drop spoonfuls of the batter into the basket. Do not overcrowd.
- Air fry for 7–9 minutes, flipping halfway through, until the fritters are golden brown and crisp on the outside. Transfer the cooked fritters to a paper towel–lined tray to absorb any excess moisture. Repeat with the remaining batter.
- In a small bowl, whisk together the mayonnaise, lime juice, and paprika until smooth.¼ cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon paprika
- Serve the fritters warm with the dipping sauce on the side. Garnish with lime wedges or chopped herbs for extra flavor.
Notes
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- Chop the conch finely: The smaller the pieces, the better the batter will hold together and cook through properly, leaving no chewy bits.
- Mix dry ingredients thoroughly: Make sure the flour and cornmeal coat all the ingredients evenly before adding anything else.
- Whisk wet ingredients separately: Blending the milk, egg, and spices first helps everything combine smoothly with the dry mix.
- Watch the consistency: If the batter looks too loose to scoop, stir in a little more flour until it holds its shape.
- Don’t crowd the basket: Give each fritter a bit of space so the hot air can circulate properly and crisp the edges.
- Flip carefully: Turn them gently halfway through to get even browning on both sides.
- Rest before serving: Letting them sit on a paper towel removes any excess oil and keeps the outside crisp.
-
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
