Shellfish: Conch Fritters 03 by Recipe Cottage

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	Conch Fritters 03

		Conch Fritters 1 cup conch (approx 1/2 lb, usually about 3 pieces of conch) 1 yellow bell pepper (1 cup) 1 medium onion (1 cup) 1 big garlic clove (1 tablespoon) 2 eggs 2 Tbsp Key lime juice 2 Tbsp tomato paste 1 cup flour 2 Tbsp baking powder milk 1 Tbsp thyme 1 Tbsp parsley 1 Tbsp oregano 1 Tbsp celery seed 1 Tbsp habanero sauce 3/4 Tbsp salt, optional 1/2 Tbsp basil 1/2 Tbsp cumin powder 1/2 tsp black pepper 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.rec 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. Serve with lemon or lime wedges, some more habenero sauce, and plenty of cold beverages.