To get started, I like to make the conch mix the day before and store in the fridge (just so all the flavors have time to meld together.)
You'll need you food grinder, and grind together the conch pieces, red & green peppers, onions and hot peppers. Once done, add in your lime juice, minced garlic, black pepper, salt, dried basil, and red pepper flakes; make sure to mix it thoroughly. Then add your egg and mix again. Lastly, add your flour one tablespoon at a time until and mix until combined. You can either plastic wrap it and let sit in the fridge for an hour or overnight.
You can also make your tartar sauce before hand as well, just combine all the ingredients and mix well. Cover and refrigerate.
Once you're ready to fry, using a deep frying pan you'll need to fill it about 1 1/2 - 2 in. with a high heat oil of your choice ( I used vegetable oil) and heat over a medium-low heat.
Use two spoons (so you don't get your hands dirty) and form 1in. balls and drop into the hot oil one at a time. Each fritter should fry about 5-7 minutes or until golden brown and the inside is cooked. Repeat until you have used all of the conch mixture, serve with your tartar sauce and lime wedges.