Frituras de Caracol

Ingredients

 * 2 c Conch meat, pounded, chopped fine (or substitute clams)
 * ¼ c onions, grated
 * ¼ c olives, ripe, chopped fine
 * 4 t pimiento, chopped fine
 * 1 t garlic cloves, minced
 * ½ t basil
 * ½ t tarragon
 * 3 dash Habanero Hot Sauce
 * 1 chile, habanero, stemmed, minced
 * 1 t baking powder, sifted
 * ½ c flour, all-purpose, sifted
 * 1 eggs, well beaten
 * oil, olive—for frying

Directions

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