Monte’s Conch Fritters w/Mustard Sauce    No. 3494    Yields 30 Fritters
 
      1 Lb        Conch Meat                             MUSTARD SAUCE:
      2           Red Bell Peppers           3 Tbls      Mayonnaise
      2           Green Bell Peppers         1 Tbls      Prepared Mustard
      2 LARGE     Sweet Onions               1 tsp       Lemon Juice
      1 Tbls      Cayenne                      -         Salt
      2 tsp       Old Bay Seasoning            -         Black Pepper, Ground
      1           Egg
  2 1/2 Cups      Self Rising Flour
 
 Preheat the oil in the deep fryer.
 Rinse the conch meat.
 Discard the orange fin and the foot.
 Use a food processor to chop the meat.
 Remove the seeds and membranes from the peppers.
 Peel the onions.
 Chop the onions and peppers into medium size pieces.
 Place the chopped meat and vegetables in a mixing bowl.
 Add the seasonings and the egg.
 Mix in the flour.
 Roll into 1 1/4 " balls.
 Deep fry, adding one fritter at a time to the hot oil and waiting several
 seconds before adding the next up to a maximum of five cooking at any one
 time.
 Fry until golden and light (about 5 minutes each).
 Add another fritter after removing each cooked fritter.
 Drain.
 Serve with the mustard sauce.
 Prepare the sauce by combining the ingredients and adjusting salt and pepper
 to taste.