Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Test by dropping a small piece of bread: it should bubble softly and float without burning. xx
Vegetable oil
In a large bowl, combine 1 lb minced conch meat, ½ cup finely chopped bell peppers, 3 minced garlic cloves, 1 cup flour, and 2 tbsp cornmeal.
1 lb minced conch meat, ½ cup bell peppers, 3 cloves garlic, 1 cup flour, 2 tbsp cornmeal
In a separate bowl, whisk together ½ cup milk, 1 egg, ¼ tsp paprika, ½ tsp salt, ½ tsp dried thyme, and ⅛ tsp cayenne pepper.
½ cup milk, 1 egg, ¼ tsp paprika, ½ tsp salt, ½ tsp thyme, ⅛ tsp cayenne pepper
Pour the milk mixture into the conch mixture and stir until fully combined. Adjust flour as needed so the batter is thick enough to hold its shape on a spoon.
Using a small spoon or scoop, drop spoonfuls of batter into the hot oil. Fry for 4–5 minutes per side, turning frequently, until golden brown.
Remove fritters with a slotted spoon and drain on paper towels. Repeat with remaining batter.
In a small bowl, whisk together ¼ cup mayonnaise, 2 tbsp lime juice, and 1 tsp paprika to make the dipping sauce.
¼ cup mayo, 2 tbsp lime juice
Serve the fritters hot with the zesty lime sauce on the side.