Ingredients
1 POUND CONCH, CHOPPED
2 EGGS
3 1/4 CUPS ALL-PURPOSE FLOUR
1/2 GREEN PEPPER, CHOPPED
1/4 RED BELL PEPPEER, CHOPPED
1/4 YELLOW BELL PEPPEER, CHOPPED
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON BAKING POWDER
1/2 TEASPOON OLD BAY SEASONING
1/2 CUP BEER (YOUR CHOICE)
OIL FOR DEEP-FRYING
Preparation
COMBINE CONCH AND NEXT 8 INGREDIENTS. ADD 1/2 CUP BEER AND MIX THOROUGHLY. REFRIGERATE FOR 2 HOURS. BRING THE OIL TO 350 DEGREES. DROP CONCH MIXTURE BY HEAPING SPOONFULS INTO HOT OIL. ADD 1 FRITTER AT A TIME. FRY ONLY 6 AT A TIME. FRY FOR ABOUT 5 MINUTES OR UNTIL GOLDEN BROWN AND LIGHT. DRAIN AND SERVE ON A BED OF LETTUCE WITH YOUR FAVORITE FRITTER DIPPING SAUCE.
