Conch Fritter Bowl
A fried seafood bowl built on conch fritters paired with swappable fresh vegetable bases and condiment combinations. Crispy exterior fritters rest over cool raw or cooked vegetables with choice of sauce.
Ingredients
Method
Pat octopus dry with paper towels. Dice into 1/2-inch cubes.
Whisk together flour, baking powder, and 1/2 tsp salt in a bowl. Add egg and 1/2 cup water, stirring until smooth batter forms (consistency like pancake batter).
Fold diced octopus into batter. Let rest 5 minutes.
Thinly slice red onion, dice bell pepper, chop romaine, and halve cherry tomatoes. Place in separate bowls.
Heat oil to 350°F in a deep pot. Working in batches, drop rounded tbsp-sized portions of batter into oil.
Fry 2–3 minutes until golden brown on all sides, turning halfway through. Transfer to paper towels to drain.
Whisk together lime juice, olive oil, and salt in a small bowl.
Divide romaine between two serving bowls. Top with bell pepper, cherry tomato, and red onion. Drizzle with lime vinaigrette.
Arrange warm fritters on top of each bowl. Serve with cocktail sauce on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →