Conch Fritters

Combine all-purpose flour and baking powder in a large mixing bowl, whisking together to distribute the leavening agent evenly.

Add finely chopped green bell pepper, red pepper, diced white onion, minced garlic clove, fresh parsley, fresh thyme, and minced scotch bonnet pepper to the flour mixture and stir to combine.

Fold chopped conch into the vegetable and flour mixture, ensuring the conch is evenly distributed throughout.

Pour milk into the mixture and stir until a thick, cohesive batter forms, similar in consistency to thick pancake batter.

Season the batter with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.

Heat vegetable oil for frying in a deep skillet or Dutch oven to 350°F (175°C), using a thermometer to ensure proper oil temperature.

Carefully drop spoonfuls (approximately 1½ tablespoons each) of conch batter into the hot oil, working in batches to avoid overcrowding the pan.

Fry the fritters for 2–3 minutes per side until they achieve a deep golden-brown exterior, turning with a slotted spoon halfway through cooking.

Remove fritters from oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

Continue frying remaining batches of conch batter in the same manner, allowing oil temperature to stabilize between batches.

Arrange warm fritters on a serving platter and serve immediately with Conch Fritters Dressing on the side for dipping.