Fritters

2 cups finely chopped conch meat

1 small onion, minced

½ yellow bell pepper, minced

½ red bell pepper, minced

1 stalk celery, minced

1 teaspoon baking powder

1 ½ cups all purpose flour

2 eggs

¾ cup milk

1 tablespoon Dizzy Pig’s Jamaican FirewalkDizzy Pig’s Jamaican Firewalk rub

Heat oil in a deep fryer or large pot to approximately 350 degrees.  In a large bowl, mix flour, baking powder and dry rub.  Add egg and milk and blend until smooth.  Add remaining ingredients and blend well.  Using a large spoon, drop balls of batter into oil, frying in small batches until golden brown.  Remove and drain excess oil on paper towel before serving.

Dipping sauce

½ fresh pineapple peeled, cored and roughly chopped

Juice of 2 limes

Juice of 2 oranges

2 scotch bonnet peppers pierced with a knife but left intact

¼ cup light brown sugar

½ cup water

Place all ingredients in a pot over low heat and add lid.  Allow to simmer for approximately one hour.  Remove lid and simmer another 30 minutes.  Remove from heat, cool, then blend well until smooth.