Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours.
Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer.
Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.