CONCH SALAD AND CONCH FRITTERS | CHEF WINSTON

Start by making the conch fritters batter with ground conch, milk, and 2 eggs.

Add diced onions and bell peppers to the batter.

Include minced garlic and chopped cilantro in the batter.

Mix in chopped parsley, then add sifted all-purpose flour, baking powder, and salt to the batter.

Gently fold the batter to avoid activating gluten, then refrigerate it.

For the conch salad, dice the conch meat and place it in a bowl.

Add diced fresh tomatoes, red and green bell peppers, diced cucumbers, and red onions to the bowl.

Chop Scotch bonnet pepper and add it to the salad for spice.

Add more tomatoes and cucumbers for freshness.

Rough chop cilantro and parsley, then mix them into the salad.

Squeeze fresh lime juice over the salad and mix well.

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