Conch Fritters

Ingredients

1 pound conch meat (diced)
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
2 cloves garlic (minced)
1/2 cup milk
1 large egg
Vegetable oil (for frying)

Instructions

Prepare the Conch Meat

If using fresh conch meat, clean and dice it into small pieces. If using frozen conch, thaw it and dice it.

Mix the Dry Ingredients

In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, black pepper, paprika, thyme, and cayenne pepper (if using). Mix well.

Prepare the Batter

In a separate bowl, whisk together the milk and egg. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.

Add Vegetables and Conch

Fold in the chopped onion, bell pepper, garlic, and diced conch into the batter, mixing until evenly distributed.

Heat the Oil

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). The oil should be about 2 inches deep for frying.

Fry the Fritters

Drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry the fritters until they are golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.