1 large green heirloom tomato, peeled and diced with seeds removed
1 shallot, diced
1 teaspoon minced garlic
1 teaspoon fresh grated horseradish
Salt to taste
Put conchs in a large bowl and season with seasoned salt. Add onion, celery, green and red bell peppers, fresh and ground thyme, flour and baking powder and mix well.
Add paste, ketchup, Scotch bonnet pepper, pepper sauce and salt and pepper and mix while pouring in the stock to form the batter.
In a 3-quart (3 L) straight-sided pot, add 3 inches (8 cm) of canola oil over medium-high heat. Increase temperature to 325˚F (160˚C). (Attach a clip-on frying thermometer to gauge heat.)
Use a tablespoon or small ice cream scoop to drop batter into the oil. The fritters will stick to the bottom of the pot so use a slotted spoon to release, allowing fritters to float to the top. Turn occasionally with the spoon and let fry until golden and cooked inside, about 3–4 minutes.
Remove fritters and set aside on a plate lined with paper towels.
Keep warm and serve immediately with my GoomBay Sauce and Green Cocktail Sauce.
Raquel’s GoomBay Sauce
Place all ingredients in a small bowl and mix well. Store in the refrigerator for up to 1 week.
Green Cocktail Sauce
In a small saucepan, add vinegar, apple and tomato over medium heat and cook for 5 minutes.
Transfer to the bowl of a food processor and pulse a few times for a coarse consistency. Place in a small bowl, then mix in remaining ingredients and season to taste.