• 1 lb.ground conch (squeeze dry)
• 1 finely chopped onion
• 2-3 stalks chopped celery
• Green pepper (optional)
• dash of Tabasco (or other hot sauce)
• 2 eggs
• 6 tbsp. white vinegar
• 2-3 tbsp. baking powder
• 1 ½ cups white flour

Mix flour and baking powder well. Mix eggs and vinegar together and add to flour mixture. Add other ingredients, adding conch last. You may need to use your hands to mix together. If the mixture is too wet (sometimes conch is moister) add more flour.

Drop spoonfuls into hot oil and cook until brown all around. Fritters will be odd shaped. Do not make too big or you will have doughy centers, or too small because then they are too dry. About golf ball size is right. If oil is too hot, they get brown before the inside is cooked.

Notes from experience: Do not substitute self rising flour. Do not use wine or other vinegars.

Serve with tartar sauce and/or Tabasco.

Easy Homemade Tartar Sauce (quantities are approximate)

mayo - small bowl full

½ finely chopped onion

1-2 spoons sweet pickle relish

a few chopped olives

a little garlic salt

a little chopped parsley

1-2 spoons horseradish

lemon juice, Tabasco (to taste)