Conch Fritters

Ingredients

• 1 Cup conch (approx 1/2 lb, usually about 3 pieces of conch) *Can substitute with lump crab meat
• 1 yellow bell pepper (preferred (=approx 1 Cup )) or red bell pepper or green bell pepper (=approx 1
• 1 medium onion (= approx 1 Cup )
• 1 clove garlic (= approx 1 tbs )
• 2 eggs
• 2 tablespoons key lime juice ((= 2 approx key limes) Use regular limes if needed)
• 2 tablespoons tomato paste
• 1 Cup flour (regular NOT self-rising)
• 2 tablespoons baking powder
• milk (on hand just in case)
• 1 Tbsp thyme
• 1 Tbsp parsley
• 1 Tbsp oregano
• 1 Tbsp celery seed
• 1 Tbsp habanero sauce
• 3/4 Tbsp salt (Not More! At least initially!)
• 1/2 Tbsp basil
• 1/4 Tbsp cumin powder
• 1/2 Tsp black pepper

Directions

• Pound conch with a rolling pin until it has flattened out (especially the thick and hard "foot"), then dice into small pieces.
• Mix in lime juice and tomato paste with conch in small bowl.
• In separate large bowl, dice pepper, onion and garlic. Mix in spices.
• Mix in conch mixture. Mix in flour, baking powder and eggs.
• The mixture should be fairly thick, if you take spoon of it and turn it upside down it should stick there for a few seconds.
• If too thin, add more flour. If too thick, add a little milk. You could also substitute a little beer for the milk if you like.
• Get a couple of plates with napkins or paper towels handy, as well as a tablespoon, a teaspoon, a fork, and a metal device for scooping stuff out of hot oil.
• Heat a pot of about 2 inches of cooking oil on medium heat. Stir after a few minutes.
• Oil should be ready after 7 or 8 minutes, don't heat too fast or oil and fritters will burn.
• Scoop up 1 tablespoon of fritter mixture, scrape it into oil with teaspoon.
• Let cook for about 2 minutes, then roll it over with fork (they float) and let cook on other side for about 2 minutes or until lightly browned.
• Scoop out with scooper and let drain on napkin plate. Let cool a bit and then taste. Carefully adjust seasonings in remainder of batter to taste. Repeat this procedure of making one fritter until you have the spices just right.
• The recipe may seem like a lot of spices, but they lose their strength when mixed with all that stuff and cooked.
• Makes 30 fritters. Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.