Conch Fritters. These are a lot easier to make if you have a Cuisinart®. (DC-10-Pro...eat your heart out!!) If you have one of those, you just put the conch in and it beats it to smithereens. Without it, you have to lots of pounding and cutting, to get the conch to be tender. (Conch tastes like abalone, but it's a lot tougher!!) Here's the combination, courtesy of the Hospital Auxiliary Cook Book. (Thanks, Olga.)
Step 1. Put all of this in the Cuisinart.
1 lb Cleaned Conch (drop this in, a piece at a time, while the machine is running)
1 oz. sweet green or red pepper
1/2 habañero pepper (or equivalent Marie Sharp's Habañero Sauce)
1 oz. tomatoes
1 oz. onions
Step 2: Sieve this together and then add to blend from Step 1.
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp black pepper
Step 3: Add as much of this liquid to form a stiff consistency.
1. cup water
1 TBSP lime juice
Fry in deep fat by dropping spoonfuls. Fritters will be golden to deep brown. Big spoonfuls for a main dish; small spoonfuls for an appetizer. Dry on absorbent paper.
Serve with sections of lime, cocktail sauce and/or tartar sauce
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