PIER HOUSE CONCH FRITTERS

FOR THE KEY LIME MUSTARD SAUCE:1 cup mayonnaise
2 TBSP Guldens spicy brown mustard
2 TBSP Key Lime or Persian Lime Juice
FOR THE FRITTERS:
Peanut oil/vegetable oil for deep frying
1 1/2 lbs coarsely ground conch
2 medium onions, finely chopped
1 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/4 cup chopped celery
1 fresh jalapeno, minced
1/4 bunch parsley, finely chopped
1 TBSP minced garlic
3 eggs, lightly beaten
2 cups cake flour
1/4 cup grated Parmesan cheese
1 TBSP baking powder
1 TBSP ground sage
1 tsp cayenne pepper (to taste)
1/2 tsp salt

PREPARE THE KEY LIME MUSTARD SAUCE:
In a medium glass bowl, combine mayonnaise, mustard and lime juice. Blend well; set aside.

PREPARE THE FRITTERS:
Fill a large heavy frying pan with 2 inches of oil and heat over medium high heat to 375 degrees on thermometer.

In a large bowl, combine conch, onions, green and red pepper, jalapeno, celery, parsley, and garlic.

Stir in the beaten eggs. Slowly mix in flour, then add Parmesan cheese, baking powder, sage, cayenne pepper, and salt. Stir until mixture holds together well. With gloved hands, shape the batter into small balls, about the size of golf balls.

Drop the formed dough into the hot oil and fry until golden brown, about 3-5 minutes. Drain on paper towels and serve immediately, with the Key Lime Mustard Sauce.

Source: My Favorite Recipes, Loxahatchee Groves; Florida