| 1. |
Cut up raw conch, and add to a food processor. Pulse to chop finely, but not to a paste. |
| 2. |
Combine all dry ingredients in a large bowl. |
| 3. |
In a separate bowl, whisk wet (minus conch and cheese) ingredients until smooth. Then add to the dry ingredients, and mix well. |
| 4. |
Heat oil or lard in a skillet to 450 °F (175 °C). Drop batter by spoonfuls into the oil. Cook for 5-7 minutes, or until browned. Turn each fritter, and cook another 5-7 minutes. |
| 5. |
Remove to a plate covered with paper towel to drain. |
