Heat the butter in a medium sauté pan over a medium flame. Add the onions and peppers and cook until they are translucent, about 5 minutes. Add 1½ cups of the flour and mix energetically. Cook for 5 minutes to make sure the flour is cooked through; it should start to take on a golden color. Pour the milk into the flour mixture and cook, stirring continuously, for about 2 minutes; add the spices, until you have a thick béchamel.
Add the conch and sprinkle in the salt and nutmeg. Cook for another 2 minutes. The mixture should be thick enough that you can mold in your hands. Carefully pick up a bit and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, cook it a little longer. Then, spread the mixture on a cookie sheet and let it cool to room temperature.
Take a spoonful of the cooled béchamel mixture and roll it in your hands to make a small cylinder the size of a wine cork. Roll the cylinder in the remaining 1 cup of flour, then in the eggs, and then in the breadcrumbs. Repeat with all the croquettes.
In a small, deep frying pan, heat the olive oil to 375°F (190°C – measured with a candy thermometer). Add the croquettes in small batches, making sure they are covered completely in oil. Fry until they have a nice golden color, about 1-2 minutes; then transfer them to paper towels to drain. Repeat with all the croquettes and serve hot with some tartar sauce and lemon wedges. Enjoy!
Caramelize the onions in a sauté pan and add the rosemary. Add the water and bring to a boil. Add the conch and simmer for 45 minutes. Take off heat and cover with plastic wrap and let cool completely in liquid.
Combine all ingredients and serve
Shared with permission by Chef Nina Compton.