Savour Jamaica: Chef Cindy Hutson's Negril Conch Fritters

There’s something undeniably magical about Negril —the golden sunsets melting into the Caribbean sea, the rhythm of reggae floating on the breeze, and the irresistible aroma of island spices wafting from kitchens. It's a sensory paradise. Beyond the stunning seven mile beach, along Negril's rugged cliffside, is The Cliff Hotel, where celebrated chef, Cindy Hutson, brings her signature “Cuisine of the Sun” to life. With her partner, Delius Shirley, she oversees the bold flavors and authentic flair of Zest, the hotel's main restaurant. 

One bite of Chef Cindy's crispy and light conch fritters— perfecly golden and brimming with coastal soul—instantly transports you to the western edge of the island, where luxury meets laid-back charm. We’re sharing her exclusive recipe so you can have a taste of Negril at home. These conch fritters are perfect for entertaining or for a delicious summer brunch. Although we admit, there's nothing quite like enjoying them in the glow of a Jamaican sunset with a crisp glass of wine and the light sea breeze on your skin.

Chic and unpretentious, The Cliff Hotel in Negril is a boutique luxury property set on a five-acre bluff overlooking the Caribbean Sea

The annual Gourmet Getaway Weekend at The Cliff Hotel is a favourite among food-loving visitors. It's five days of tasting and exploring the flavour of the island in a stunning setting.

Here's the recipe:

Caribbean Conch Fritters

SERVES: About 40 x 1½ oz Fritter or 10 Servings (4 fritters per serving)

INGREDIENTS:

• 2 lbs Queen Conch
• 2 large eggs
• 1 cup red Holland pepper, small dice
• 1 cup corn, fresh off the cob (or frozen if fresh not available)
• ¾ cup red onion, small dice
• 1 scotch bonnet pepper, remove the seeds and mince
• 1 cup scallion, tops sliced
• 2 tbsp Kosher salt or seas salt (fine grind)
• 2 tbsp baking powder
• 2 quarts all-purpose flour
• 8 oz club soda
• 1 can Light Pilsner (Chef recommends the local Clubhouse Brewery Light Pilsner)
• 1 or 2 quarts of oil for frying (vegetable or peanut)

METHOD:

• Pound the conch with a mallet to tenderize, then cut finely with a sharp knife. If you have a food processor, pulse it quickly;  about 10 times and set aside.

• In a large bowl, beat the 2 eggs well. Add salt, baking powder and scotch bonnet and whisk.

• Now add the conch, wearing gloves, mix with your hands.  Add all the vegetables and the beer, incorporating all of it together. Then add the flour and continue mixing.

• Slowly add the club soda mixing until incorporated. It should be the texture of biscuit dough.

Chef Cindy preps her conch fritters during a cooking demonstration for Gourmet Getaway Weekend at The Cliff Hotel

COOK:

• Heat oil in a pot. Place a cube of bread in the oil. Once it begins to bubble and float to the top, you can add the fritters by dropping in rounded tablespoons one by one.

• They will sink to the bottom and then rise to float on top as they cook

• Arrange on a plate and serve! 

Chef Cindy's Tips:

"I like to let my dough rest for about one (1) hour covered at room temperature. Leftover batter freezes well for up to about 4 months in an airtight container"

You can find more of Chef Cindy's recipes in her book, From the Tip of My Tongue, winner of the 2015 Gourmand World Cookbook Award for Best Woman Chef Cookbook in the US. The cookbook is available online and at The Cliff Hotel Giftshop.

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