📖 Instructions

1. In a large mixing bowl, combine the flour, baking powder, salt, and pepper. Give it a good whisk to make sure everything's evenly distributed. Don't overmix though, a few lumps are okay!
2. In a separate bowl, whisk together the eggs, milk, and lime juice. Add a pinch of freshly grated nutmeg if you have some to hand. It adds an unexpected layer of warm flavor.
3. Gently fold the wet ingredients into the dry ingredients. Don't beat the mixture – just stir until the dry ingredients are mostly moistened. You want a slightly lumpy batter, not a smooth one. I swear it makes the fritters crispier!
4. Next, we add the diced conch! Gently mix it into the batter until all the pieces are well coated. Be careful not to overmix, or you'll end up with tough fritters. Sigh, I've learned this the hard way. Many, many times.
5. Heat about 1 inch of oil in a large skillet over medium-high heat. The oil should be hot enough to sizzle a bit when you drop a small amount of batter into it. I usually test the oil by dropping a tiny bit of batter in -- it should sizzle immediately. Too quiet? Heat it up some more!
6. Carefully spoon or drop spoonfuls of the conch batter into the hot oil, making sure not to overcrowd the pan. I usually fry 3-4 at a time. It helps ensure even cooking.
7. Fry for about 2-3 minutes on each side, or until golden brown and cooked through. You should see those beautiful golden-brown colours; if not, give it a few more minutes and keep an eye on them.
8. Once they are cooked, remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Pat them gently with some more paper towels -- this will help absorb the oil and make them even crispier!
9. Serve immediately with lime wedges and your favorite dipping sauce, like aioli or tartar sauce. Mmm, delicious!