Conch Fritters

Ingredients

• • 1 lb fresh conch meat, finely chopped
• • 1 1/2 cups all-purpose flour
• • 1 tsp baking powder
• • 2 eggs, beaten
• • 1/2 cup milk
• • 1 bell pepper, finely diced
• • 1/2 onion, finely diced
• • 2 celery stalks, finely diced
• • 2 cloves garlic, minced
• • 1 scotch bonnet pepper, seeded and minced
• • 2 tbsp fresh parsley, chopped
• • 1 tsp Old Bay seasoning
• • 1 tsp paprika
• • Salt and black pepper to taste
• • Vegetable oil for deep frying

For Dipping

• • Lime wedges
• • Spicy mayo or cocktail sauce
• • Hot pepper sauce

Instructions

1. 1. Prepare conch: If using frozen conch, thaw completely. Pound conch with a meat mallet to tenderize, then chop finely.
2. 2. Make batter: In a large bowl, whisk together flour, baking powder, Old Bay, paprika, salt, and pepper.
3. 3. In another bowl, beat eggs with milk. Pour into dry ingredients and mix until just combined.
4. 4. Add mix-ins: Fold in chopped conch, bell pepper, onion, celery, garlic, scotch bonnet, and parsley. Let batter rest for 10 minutes.
5. 5. Heat oil: Pour 3 inches of oil into a deep pot or fryer. Heat to 350°F (175°C).
6. 6. Fry fritters: Drop heaping tablespoons of batter into hot oil, 4-5 at a time. Don't overcrowd.
7. 7. Fry for 3-4 minutes, turning once, until golden brown and crispy. Internal temperature should reach 165°F.
8. 8. Drain on paper towels. Serve immediately with lime wedges and dipping sauces.