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Caribbean Conch Fritters:

2 teaspoons canola or vegetable oil
1/4 cup finely chopped white onions
2 tablespoons finely chopped red bell peppers
1 teaspoon minced garlic
2 cups steamed or par-boiled and finely diced conch meat (about 1 pound)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

1/2 tsp paprika
1/2 teaspoon salt
1 large egg, beaten
1 cup whole milk
Dash hot red pepper sauce
1 tablespoon chopped parsley leaves
Vegetable oil, for frying

In a saute pan or large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, peppers, and Essence and cook, stirring, for 2 minutes. Add the conch and cook, stirring, for 2 minutes. Remove from the heat and cool.

Into a large bowl, sift together the flour, baking powder, and salt. Add the egg, milk, and pepper sauce and mix to make a thick batter. Stir in the parsley and the cooled conch mixture.

In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.

Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot.