Conch Fritters Balls (Marinade Lambi)

Cut the leftover piece of conch into small pieces.

Put the chopped conch into a food processor and chop until minced.

Chop up the vegetables including red and green bell peppers, purple onion, and fresh parsley.

Add the chopped vegetables to the flour in a bowl.

Add the cajun seasoning, Old Bay seasoning, baking powder, and fresh black pepper to the flour and mix.

Add fresh minced garlic and fresh thyme to the mixture.

Add about half a tablespoon of tomato sauce to the mixture.

Add 1 egg to the mixture and beat it slightly before mixing.

Add 1/2 cup of milk to the mixture, adjusting as needed to achieve the right consistency.

Mix everything together until well combined, ensuring the batter is not too liquidy.

Heat oil in a pan over medium heat for frying.

Use a tablespoon to scoop the batter and drop it into the hot oil, ensuring they are the same size for even cooking.

Cook the fritters, flipping them to achieve a nice golden brown color on both sides.

Ensure the heat is set to medium to allow the inside to cook properly.

Once cooked, remove the fritters from the oil and place them on a paper towel to drain excess oil.

Prepare a quick dipping sauce with mayonnaise, ketchup, hot sauce, and fresh lime juice.

Equipment Needed

Spice Level: