Columbian Conch Fritters

• 2 cups conch meat, pounded, chopped fine
• 1/4 cup onions grated
• 1/4 cup olives ripe, chopped fine
• 4 teaspoons pimentos chopped fine
• 1 teaspoon garlic cloves minced
• 1/2 teaspoon basil
• 1/2 teaspoon tarragon leaves
• 3 dash red hot pepper sauce Habanero
• 1 each habanero chili peppers seeded, stemmed, minced
• 1 teaspoon baking powder sifted
• 1/2 cup flour, all-purpose sifted
• 1 large eggs well beaten
• 1 x olive oil for frying

1. In a bowl, combine all of the ingredients except the baking powder, flour, egg, and olive oil and set aside.
2. In another bowl, sift the baking powder and flour together and mix with the egg.
3. Add the first mixture to the egg mixture, stir well, and let stand for 5 minutes.
4. Place the oil in a frying pan and bring up to 380F.
5. Carefully drop dough balls into the oil and cook until brown.
6. Remove with a slotted spoon and drain on paper towels.

conch meat, onions, olives, pimentos, garlic, basil, tarragon, red hot pepper sauce habanero, habanero chili peppers, baking powder sifted, flour, eggs, olive oil

Taken from recipeland.com/recipe/v/columbian-conch-fritters-49532 (may not work)