Frituras de Caracol

Description
Colombian conch fritters

Ingredients

 * 2 cups conch meat, pounded, chopped fine (or substitute clams)
 * ¼ cup onions, grated
 * ¼ cup olives, ripe, chopped fine
 * 4 tsp pimento, chopped fine
 * 1 tsp garlic cloves, minced
 * ½ tsp basil
 * ½ tsp tarragon
 * 3 dash habanero hot sauce
 * 1 habanero chile, stemmed, minced
 * 1 tsp baking powder, sifted
 * ½ cup flour, all-purpose, sifted
 * 1 egg, well beaten
 * oil, olive—for frying

Directions

 * 1) In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside.
 * 2) In another bowl, sift the baking powder and flour together and mix with the egg.
 * 3) Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.
 * 4) Place the oil in a frying pan and bring up to 380°F.
 * 5) Carefully drop dough balls into the oil and cook until brown.
 * 6) Remove with a slotted spoon and drain on paper towels.