canola oil, for frying
½ cup all-purpose flour
1 ½ t baking powder
½ cup milk
ground cayenne pepper, to taste
1 cup chopped conch
½ onion, finely chopped
½ red bell pepper, finely chopped
2 T fresh parsley, finely chopped
Salt and pepper
Heat the oil in large pot or deep fryer to 365F **
In a small bowl combine the flour and baking powder.
In a large bowl, whisk together the egg and milk. Mix in the conch meat, onion, and red pepper. Fold in the flour/baking powder. Season with salt and pepper.
Drop the batter by rounded tablespoons into the hot oil and fry until golden brown.
Remove with a slotted spoon and drain on paper towels.
Season with another sprinkle of salt.
In a bowl, combine all the ingredients for the Chipotle dipping sauce.
Serve dipping sauce on the side with the fritters.
2 tablespoons fresh lime juice
2 T mayonnaise
2 T sour cream
1 chipotle pepper, minced
1-2 T adobo sauce (from the chipotle pepper)
Salt and pepper to taste
** Traditional deep frying would dictate using 2-3 inches of oil. I just use 1/4 cup at a time and make more patty-shaped fritters.