You are here: Home » Recipes » Conch Fritters Conch Fritters Recipe by Favorite Recipes Press Yield 4 to 6 servings Try these deep-fried conch fritters served with a delicious tartar sauce. PrintEmail Ingredients Island Tartar Sauce:1/4 cup mayonnaise1 tablespoon pickled jalapeno slices, drained and chopped1 tablespoon minced red onion1 tablespoon chopped fresh cilantro1 tablespoon fresh lime juiceFritters:1 1/2 cups flour2 teaspoons baking powder1/2 teaspoon ginger pinch nutmeg1/2 teaspoon salt1/2 teaspoon freshly ground pepper1 -- egg, lightly beaten2/3 cup milk1 -- Bermuda onion, chopped1 small garlic clove, minced1 -- tomato, peeled and chopped1 -- green bell pepper, or 1 or 2 jalapeno chiles, seeded and chopped1 pound uncooked conch meat, cut into chunks -- salt and pepper to taste -- oil for deep-frying -- lime wedges Instructions To prepare the tartar sauce. Combine the mayonnaise, jalapeno slices, onion, cilantro and lime juice in a bowl and mix well. Chill, covered, until serving time. To prepare the fritters. Sift the flour, baking powder, ginger, nutmeg, 1/2 teaspoon salt and 1/2 teaspoon pepper into a large mixing bowl. Make a well in the center and add the egg and half the milk; mix well. Add the rest of the milk, onion, garlic, tomato and green pepper gradually, beating just until mixed; do not overbeat. Pat the conch dry and season with salt and pepper to taste. Dip into the batter, coating well. Deep-fry in heated oil for 2 to 3 minutes or until golden brown; drain on paper towels. Serve with the tartar sauce and lime wedges. Recipe reprinted with permission from The Bermuda Junior Service League’s Island Thyme (Hamilton HM FX, Bermuda, 2005).