Ingredients
- 1½ cups Drake’s Crispy Fry Mix (or similar fry mix)
- ½ cup water
- 1 large egg, beaten
- 1 teaspoon granulated sugar
- 1 cup cleaned and chopped conch (no black pieces)
- 1 tablespoon chopped jalapeños
- ¼ cup finely diced red onions
- ¼ cup finely diced celery
- 0.12 cup finely diced red bell pepper
- 0.12 cup finely diced yellow bell pepper
- 0.12 cup finely diced green bell pepper
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- Canola oil for frying
- 2 lemons, cut in wedges
- 1 cup cocktail sauce
- ½ cup honey mustard
How to Make It
- Place fry mix, water, egg, and sugar in a medium bowl and stir until ingredients are well mixed and smooth. Add conch, jalapeños, onions, celery, bell peppers, garlic, and a pinch of salt and pepper. Stir until well mixed. (The consistency should be thick enough to hold a ball shape for a few seconds before falling apart. If necessary, add more fry mix to achieve proper consistency.) Cover mixture with plastic wrap and refrigerate for 30 minutes.
- Heat oil in an electric deep-fat fryer to manufacturer’s instructions. Remove conch mixture from refrigerator and, using two spoons, make 1-inch-round fritters (about ¾ ounce) and drop them into the hot oil. Cook fritters until they float and are a deep golden brown.
- Remove fritters from oil with a slotted spoon and drain on paper towels. Place on a serving platter garnished with lemon wedges. Serve with small bowls of cocktail sauce and honey mustard for dipping.