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Squeeze the excess liquid out of the ground conch.
Use a 3/4-ounce scoop to gently scoop the batter into the oil one at a time. Only cook about 6 at a time so the fritters cook evenly and won't bring the oil temperature down. Deep fry until the fritters are golden brown and cooked through, 4 to 5 minutes. Using a metal slotted spoon, carefully remove the fritters and drain on paper towels. Season with salt and pepper, and repeat for the remaining batter. Serve the hot fritters with cocktail sauce and lime wedges.