Ingredients
Chili Mayo
1 c mayo
2 tbsp. chopped Italian parsley
3/4 tsp paprika
3/4 tsp chili powder
Fritters
1/3 c water
1 large egg
1/4 tsp grated lemon peel
1 c flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 c finely chopped onion
1/2 c finely chopped red pepper
2 tbsps. chopped cilantro
1 garlic clove, minced
8 oz cleaned, pounded conch meat cut into 1/4" pieces or 8 z crab meat
vegetable oil, for frying
lime wedges
Preparation
Chili mayo : Mix all ingredients to blend
Fritters : Whisk water, egg, and lemon peel in bowl. Sift in flour, baking powder, salt, and pepper; stir. Mix in onion, bell pepper, cilantro, garlic, and conch. Pour 1 1/2" oil into a deep skillet. Attach deep fry thermometer to side and heat oil to 325. Working in batches of 4 or 5 fritters, drop batter by tablespoons into oil. Cook until golden, turning often, about 8 minutes per batch. Using slotted spoon, transfer to paper towels to drain. Mound fritters on platter. Garnish with lime wedges. Serve with chili mayonnaise
