Counch Fritters

Clean and prepare the conch meat by rinsing under cold water, then chop finely into small, uniform pieces; set aside.

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

In a separate bowl, mix the diced white onion, minced garlic, green bell pepper, red pepper, minced scotch bonnet pepper, fresh parsley, and fresh thyme until well combined.

Add the vegetable mixture to the flour mixture and stir to combine, then fold in the chopped conch meat gently to avoid breaking the pieces.

Pour the milk into the mixture and stir until a thick batter forms, ensuring all dry ingredients are incorporated; season with salt and freshly ground black pepper.

Heat the vegetable oil in a deep, heavy-bottomed pot or deep skillet to 350°F (175°C), testing with a cooking thermometer or by dropping a small piece of batter into the oil—it should sizzle immediately and brown within 1-2 minutes.

Using two spoons or an ice cream scoop, carefully drop spoonfuls of batter into the hot oil, working in small batches to avoid overcrowding the pan.

Fry the fritters for 2-3 minutes until the bottom is golden brown, then carefully flip each fritter using a slotted spoon or tongs.

Continue frying for another 2-3 minutes until the second side is golden brown and the fritter is cooked through, then transfer to a paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining batter, maintaining oil temperature throughout.

Serve the fritters warm while still crispy, accompanied by lime wedges or a fresh sauce of choice.