Conch Fritters With Coconut-lime-curry Dipping Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 1/2 cups chopped yellow onions
• 12 ounces tenderized ground conch (fresh or frozen and thawed)
• 1/2 teaspoon celery salt
• 1/2 teaspoon sea salt
• 1 teaspoon bottled hot sauce
• 2 eggs
• 1 1/2 cups baking mix (such as bisquick)
• fresh ground black pepper
• finely chopped fresh parsley (optional for garnish)
• canola oil (for deep frying)
• 5 tablespoons fresh key lime juice
• 2/3 cup sweet cream of coconut (such as coco lopez or coco casa)
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 1/2 cup minced scallion

Recipe

• 1 one day ahead:
• 2 place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
• 3 add celery salt, salt, hot sauce, and eggs. pulse until smooth.
• 4 add baking mix (bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
• 5 add black pepper to taste.
• 6 transfer to a covered container and refrigerate overnight.
• 7 for the sauce:.
• 8 place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. whisk to combine.
• 9 add scallions and stir with a spoon to combine. cover and refrigerate until needed.
• 10 fry the fritters:.
• 11 place oil in a deep fryer to manufacturer's recommended level and preheat to 375°f using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
• 12 work in small batches; do not crowd fryer. when fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
• 13 sprinkle hot fritters with finely chopped fresh parsley if using.
• 14 place dipping sauce in a small bowl in the middle of a serving platter. surround with conch fritters and enjoy!
• 15 servings: 1 serving = 3 to 4 fritters.
• 16 substitution: you can substitute fresh persian lime juice if you don't have fresh key lime juice, but fresh juice is essential in this recipe.