1 Can La Monica scungilli (6 1/2 oz.)

1 Medium onion

1 sweet pepper

2 eggs lightly beaten

2 Tbsp. butter melted

8 Tbsp. flour

1 Tsp. baking powder

1/4 Tsp. salt or to taste

oil for browning fritters

Chop scungilli in food processor. Grate onion and pepper into conch. Add eggs, salt and melted butter. Mix well. Sift flour and baking powder into mixture. Blend until it is thick enough to spoon into hot oil. Fry until golden brown on all sides. Serve with seafood sauce of your choice. A very different taste. Makes 14 to 18 fritters.