Conch Fritters

Conch Fritters:--
1 cup all-purpose flour
1 tsp sugar
1 tsp baking powder
1 egg, lightly beaten
6 tbsp buttermilk
200 g conch or shrimp, finely minced
50 g surimi, finely minced
1 jalapeño, finely minced
¼ cup finely minced white onion
¼ cup finely minced orange bell pepper
¼ cup finely minced carrots
1 clove garlic, minced
¾ tsp Creole seasoning
Rice bran oil, for frying
Dipping Sauce:--
1 cup SIDS RASPBERRY HONEY MAYO
½ cup salsa
1 tsp garlic powder
1 tsp SIDS SALT & PEPPER
½ tsp dried basil
¼ tsp cayenne pepper

Dipping Sauce: Purée the salsa in a blender. Transfer to a medium bowl and add the SIDS RASPBERRY HONEY MAYO, garlic powder, basil, cayenne, SIDS SALT & PEPPER and whisk well to combine. Cover and refrigerate for at least 2 hours before serving. Stir well before serving.
Fritters: Pour oil into a small frying pan or deep frypan, so that it comes at least 2 cm up the sides of the pan. Heat the oil to 175°C.
Meanwhile, combine the flour, sugar, baking powder and egg in a large bowl and stir well. (the combination will look shaggy) Add the buttermilk to create a thick paste. (the mixture should be the consistency of muffin batter) Stir in the conch, jalapeño, onion, orange pepper, carrots, garlic and seasoning, making sure that the ingredients are evenly distributed.
Using spoons or a cookie scoop, drop 2 cm balls of batter into the oil. Fry, turning with a slotted spoon, until golden brown, about 2 minutes for smaller fritters, up to 4 minutes if you made them a little larger. If you need to, work in batches so that you don't over-crowd the pan.
Use a slotted spoon to transfer the fritters to paper towels to drain. Serve immediately with the dipping sauce.