Recipe

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• canola oil
• 1/4 lb conch, cleaned, cooked and diced small
• 1/2 cup diced onion
• 1 tbsp garlic
• 3 eggs
• 1 1/2 cups milk
• 2 tbsp baking powder
• 1 tsp salt
• 3 1/4 cups flour
• 1 tbsp chopped parsley
• 1 quart vegetable oil, for frying
• tabasco sauce , to taste
• worcestershire sauce , to taste
• spice essence , to taste
• island hot sauce , to taste
• 2 1/2 tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme
• 1 onion, chopped
• 2 carrots, chopped
• 3 scotch bonnet peppers, halved and seeded and stems removed
• 1 -2 tbsp vegetable oil
• 2 tbsp sherry wine vinegar (to taste)
• kosher salt , to taste
• water to cover bell pepper

• 1 In a saute pan, add canola oil and heat.
• 2 Add the conch, onion and garlic; saute until translucent, about 3 minutes.
• 3 Remove from heat and cool.
• 4 Make the batter by combining the eggs, milk, baking powder, and salt.
• 5 Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
• 6 Season with Tabasco and Worcestershire sauce.
• 7 Stir in the parsley and the cooled conch mixture.
• 8 Heat the oil to 360°F.
• 9 Drop by the batter, a heaping tablespoon at a time, into the oil.
• 10 When the fritters pop to the surface, roll them around in the oil to brown them evenly.
• 11 Remove and drain on paper towels.
• 12 Essence:.
• 13 Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
• 14 Season immediately with the Essence.
• 15 Island Hot Sauce:.
• 16 Sweat onion, carrots and peppers till soft, about 5 minutes.
• 17 Cover with water and vinegar.
• 18 Simmer till carrots are very tender.
• 19 Puree in blender and season to taste, with vinegar and salt.
• 20 Thin, as necessary, with a bit more water.
• 21 Serve with fritters and enjoy!