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
Directions[]
Dressing[]
- In blender jar combine all ingredients; process until blended.
- Refrigerate the dressing until ready to serve.
Fritter[]
- In large bowl, mix flour and baking powder.
- Add the bell peppers, onions, garlic, parsley, thyme and Scotch bonnet pepper.
- Stir in milk; beat batter well. Stir in chopped Conch, salt (if desired) and black pepper.
- In deep skillet or electric fryer, heat oil to 375°F.
- Using slotted spoon, remove fritters; transfer to paper towels to drain.
- Serve with the dressing in separate bowl.