Conch Fritters

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Note: Make the conch mix the day before and store in the refrigerator to allow time for flavours to meld together. Tartar sauce can also be prepared beforehand.
2. 2Just combine all the ingredients and mix well. Cover and chill in the fridge.
3. 3Use your food grinder to grind together the conch pieces, red and green peppers, onions and hot peppers.
4. 4Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. After that, add your egg and mix again.
5. 5Lastly, add your flour one tablespoon at a time and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight.
6. 6Once you're ready to fry, fill the deep-frying pan with about 1 ½ to 2 inches of a high get oil hot of your choice. Turn stove on to a medium-low heat.
7. 7Use two spoons to form 1-inch balls and drop them into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden and the inside is cooked.
8. 8ServeRepeat until you have used all the conch mixture. Serve with your tartar sauce and lime wedges.