Conch and watercress fritters

Directions

To make dressing dip:

1. In blender jar combine all ingredients; process until blended. Refrigerate the dressing until ready to serve.

To make fritters:

1. In large bowl, mix flour and baking powder.

2. Add the bell peppers, onions, garlic, parsley, thyme and scotch bonnet pepper.

3. Stir in milk; beat batter well. Stir in chopped conch, salt (if desired) and black pepper. (Ideally, batter should rest in refrigerator for 2 hours or overnight to achieve the right–nonsticky–consistency.)

4. In deep skillet or electric fryer, heat oil to 375*F. Using slotted spoon, remove fritters; transfer to paper towels to drain. Serve with the dressing in separate bowl.

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