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2 large Conchs (fresh)
1 dried conch
1/2 cup of diced onions
1/2 tbsp of thyme
salt
1 tbsp of tomato paste
1/2 tbsp of hot red pepper (crushed)
1/2 cup of diced bell pepper
1/2 lb. Flour
1/2 tbsp of baking powder
Pound conch with mallet until tender. Boil conch. Cut conch into small cubes. Put conch and conch water in a bowl. Add onions, bell pepper, thyme and red pepper. Mix in flour, baking powder, salt and tomato paste. Mix well. Dip out spoonfuls of mixture and fry in hot oil. Leach off oil by leaving fritters on paper napkin. Serve warm.
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