Coastal Living JANUARY 1999
Stir together first 10 ingredients in a large bowl; stir in clam juice.
Pour oil to a depth of 4 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil, and fry 1 minute or until golden. Drain.
Note: The Morgans serve Lime-and-Caper Aioli as a dip for Conch Fritte
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