Bahamian Conch Fritters with Lime Dip

Ingredients

• 8 oz cooked conch meat, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1 large egg, beaten
• 1/4 cup milk
• 1/4 onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 small celery stalk, finely diced
• 1 tbsp chopped parsley
• 1/4 tsp cayenne pepper
• Neutral oil, for frying
• 1/4 cup mayonnaise or plain yogurt
• 1 lime, zested and juiced
• Kosher salt and black pepper

Steps

1. Stir flour, cornmeal, baking powder, cayenne, 1/2 teaspoon salt and pepper in a bowl.
2. Whisk egg and milk, then fold into the dry mixture with conch, onion, bell pepper, celery and parsley to make a thick batter.
3. Stir mayonnaise or yogurt with lime zest, half the lime juice and a pinch of salt for the dip.
4. Heat 1/2 inch of oil in a skillet over medium heat. Fry tablespoonfuls of batter until golden and crisp, about 3 minutes per side.
5. Drain fritters briefly, season with a little salt, and serve hot with the lime dip and remaining lime wedges.

Allergen note: Contains gluten, dairy, egg and shellfish. Use care when frying.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.