Conch Fritters

• 2 c. flour (self-rising)
• 2 eggs
• pepper
• 1 Tbsp. seasoned salt
• 1 Tbsp. garlic powder
• 1 Tbsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. Accent
• 2 Tbsp. soy sauce
• 1/2 c. white wine
• 1 c. milk
• 1 Tbsp. black pepper
• 1 lb. diced conch
• 1/2 c. squash (fresh)
• 1/2 c. onion
• 1/4 c. bell pepper

1. Combine the flour, eggs, salt, wine and milk in a blender or bowl.
2. Beat until butter appears smooth.
3. Add well drained vegetables.
4. Batter should not be too thin.
5. If so, add flour. Deep fry in vegetable oil at 360u0b0 until golden brown.
6. Remove; drain on paper towels.
7. Taste uncooked batter to see whether it meets your individual specification.

flour, eggs, pepper, salt, garlic powder, oregano, basil, accent, soy sauce, white wine, milk, black pepper, conch, onion, bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584971 (may not work)