Conch Fritters

Instructions

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

2- Tartar sauce can also be prepared beforehand.

3- Just combine all the ingredients and mix well.

4- Cover and refrigerate.

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

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- Then add your egg and mix again.

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

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

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- Turn stove on to a medium-low heat.

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

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

14- Repeat until you have used all the conch mixture.

15- Serve with your tartar sauce and lime wedges.