Conch Fritters

Method

1. 1

   Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together.

2. 2

   Tartar sauce can also be prepared beforehand.

3. 3

   Just combine all the ingredients and mix well.

4. 4

   Cover and refrigerate.

5. 5

   Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers.

6. 6

   Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly.

7. 7

   Then add your egg and mix again.

8. 8

   Lastly, add your flour one tablespoon at a time and mix until combined.

9. 9

   You can either plastic wrap it and let sit in the fridge for an hour or overnight.

   60:00

   Start 60:00
10. 10

    Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high heat oil of your choice.

11. 11

    Turn stove on to a medium-low heat.

12. 12

    Use two spoons to form 1-inch balls and drop them into the hot oil one at a time.

13. 13

    Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked.

    07:00

    Start 07:00
14. 14

    Repeat until you have used all the conch mixture.

15. 15

    Serve with your tartar sauce and lime wedges.

Source: original recipe