Counch Fritters

Ingredients

 * 1½ cups all-purpose flour
 * 1½ teaspoons baking powder
 * ¼ cup finely chopped green bell pepper
 * ¼ cup finely chopped red pepper
 * ½ small white onion, diced fine
 * 1 garlic clove, minced
 * 1 tablespoon finely chopped fresh parsley
 * 1 tablespoon finely chopped fresh thyme
 * ½ scotch bonnet pepper, seeded, minced
 * ¼ cup milk
 * ¾ pound chopped conch
 * ¼ teaspoon salt (optional)
 * ¼ teaspoon freshly ground black pepper
 * 1 cup vegetable (oil for frying)

Dressing

 * ½ bunch watercress
 * 1 small bunch parsley
 * 1 small green bell pepper, seeded, chopped
 * ¼ cup olive oil
 * ¼ teaspoon salt (optional)
 * ¼ scotch bonnet pepper, seeded (remember to wash hands after handling)
 * 1 tablespoon wine or balsamic vinegar
 * ½ small yellow onion, chopped
 * 1 or 2 garlic cloves chopped

Dressing

 * 1) In blender jar combine all ingredients; process until blended.
 * 2) Refrigerate the dressing until ready to serve.

Fritter

 * 1) In large bowl, mix flour and baking powder.
 * 2) Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper.
 * 3) Stir in milk; beat batter well. Stir in chopped Conch, salt (if desired) and black pepper.
 * 4) In deep skillet or electric fryer, heat oil to 375°F.
 * 5) Using slotted spoon, remove fritters; transfer to paper towels to drain.
 * 6) Serve with the dressing in separate bowl.