- 3 cups all-purpose flour
- 1 cup conch, small-diced
- 1/2 cup white onion, minced
- 1/2 green pepper, minced
- 2 stalks celery, minced
- 1 goat pepper (or substitute one habanero)
- 1 Tbsp. dried thyme leaves, or substitute 2 Tbsp. fresh thyme leaves
- 4 tsp. baking powder
- 1 cup water
- 1/4 Tbsp. tomato paste
- Salt and pepper, to taste
- Cayenne pepper, to taste
- 1-2 qt. oil, for frying
For the Calypso Sauce
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 2 tsp. your favorite hot sauce (optional)
Directions
In a large bowl, mix flour and baking powder together. Then mix in the conch, onion, green pepper, celery, goat pepper and thyme until incorporated. Combine water and tomato paste in a separate bowl, add to the dry ingredients, and mix well. Season with salt, black pepper and cayenne pepper. The batter should be thick and well-combined. (If it is too stiff, add more water; if too loose, add more flour.) Mix ingredients for the calypso sauce in a separate bowl and chill.
In a large pot or deep fryer, heat oil to 350 degrees F. Using a wet spoon or a small round scoop, carefully drop dollops of the mixture into the hot oil, and fry until golden brown. Fritters will float to the top of the oil when ready. Drain on paper towels. Serve immediately with calypso sauce.
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