Belizean Conch Fritters Recipe

1-1/2 pounds of Belizean conch
1 sweet pepper (medium size)
1 onion (medium size)
1-1/4 c. of flour
1-1/2 c. of water
1 sprig of cilantro
1 celery stalk
1/4 tsp. salt
1/4 tsp. pepper
1/4 of Habanero chili pepper (optional)

Prepare Ingredients:  Clean your conch and cut it into pieces.  Clean, de-seed and chop a sweet pepper into small pieces.  Clean, peel, and chop onion into 8 pieces.  Clean, and chop celery into 4  pieces.  Clean and chop up your herbs (cilantro, basil, etc.) 

Place in Blender:  Place all of the above in a mixing bowl, spoon 1/3 of the ingredients into a blender followed by 1/3 cup of water and blend for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended. 

In Mixing Bowl:  Stir in flour.  Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount.

In Skillet:  Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6). Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown. 

Drain on a paper towel placed on a large serving plate.  Repeat cooking process until entire batter is finished

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CONCH FRITTER DIPPING SAUCE

1/2 c. prepared salsa
1 c. real mayonnaise
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. dried basil, crushed
1/2 tsp. salt (more or less to taste)
1/4 tsp. pepper

Mix everything together and place in small ramikins and serve with hot conch fritters.

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