Conch Fritters

Seafood · world favourite.

Ingredients

• Can Conchs
• 1/2 Green Pepper
• 1/2 Red Pepper
• 2 large Onion
• 2 Chilli
• Juice of 2 Lime
• 2 tbsp chopped Garlic
• 1 tablespoon Black Pepper
• 1 tablespoon Salt
• 1 tsp Basil
• 1 tsp Red Pepper Flakes
• 1 Egg
• 10 tblsp All purpose flour
• For frying Vegetable Oil

Method

1. Mix together — Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together.
2. Continue cooking — Tartar sauce can also be prepared beforehand.
3. Mix together — Just combine all the ingredients and mix well.
4. Cover and cook — Cover and refrigerate. Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers.
5. Mix together — Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly.
6. Mix together — Then add your egg and mix again. Lastly, add your flour one tablespoon at a time and mix until combined.
7. Continue cooking — You can either plastic wrap it and let sit in the fridge for an hour or overnight.
8. Fry — 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.
9. Heat the pan — Turn stove on to a medium-low heat. Use two spoons to form 1-inch balls and drop them into the hot oil one at a time.
10. Fry — Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked.
11. Mix together — Repeat until you have used all the conch mixture.
12. Serve — Serve with your tartar sauce and lime wedges.

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