It’s 41 degrees outside, and rain is falling; it is just yucky, so my mind is in the Florida Keys. That’s all because of conch fritters. Sure the conch was frozen, but I’ll put on my flip flops since I’m cooking the conch in my air fryer and don’t have to worry about grease splatters on my feet. These fritters have a lot of conch (which I beat until tender), a little flour to hold it together with enough spice to make it interesting. I hope you like it.

8 ounces conch cleaned and chopped
10 ounces flour
1/2 teaspoon baking powder
3/4 cup whole milk
1 egg
1 teaspoon black pepper
1/2 teaspoon cayenne
2 teaspoon Old Bay divided
2 teaspoons garlic minced
1/2 yellow onion diced
1/2 poblano pepper diced
2 cups Panko bread crumbs
1/2 cup remoulade sauce

In bowl 1 mix flour, baking powder, pepper, and 1 teaspoon Old Bay.

Add milk and egg and whisk.

In bowl 2 add onions, poblano peppers, garlic and conch. Fold into the batter until incorporated.

In a pie pan add Panko and 1 teaspoon of Old Bay.

Make tablespoon size of batter and roll into Panko.

Spray bottom of air fryer basket with cooking spray.

Add conch fritters to bottom of basket, 1 inch apart.

Spray top of fritters.

Fry for 11-13 minutes until golden brown.

Serve with remoulade.