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Worlds Best Conch Fritters

Peanut oil for frying
2 Medium onions finely chopped
1 cup green peppers chopped fine
1/3 cup red pepper chopped fine
1/4 cup celery chopped fine
1 fresh jalapeno minced
2 pounds ground or chopped fine conch
3 eggs lightly beaten
2 cups cake flour
1 tsp. cayenne pepper
1 Tbsp ground sage
1/2 tsp. salt
1/4 cup grated Parmesan cheese
1 Tbsp. Baking powder

Fill a large frying pan with 2 inches of oil and heat to 375 degrees
on a deep - fry thermometer or use a fry daddy.

In a large bowl, combine onions, green and red pepper, celery,
jalapeno, parsley, garlic and conch. Stir in beaten egg. Slowly
mix in flour, then add cayenne pepper, sage salt, Parmesan cheese
and baking powder. Stir until mix holds together well. Add a few
drops of bottled hot sauce. Drop "formed" balls into oil. Fry
until golden brown and they are floating. Let oil regain it
temperature before dropping in next batch. If the centers are too
moist either reduce size of the ball or lower the oil temperature.


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