Conch Fritter Grain Bowl
A grain bowl featuring crispy conch fritters served over a swappable grain base with fresh vegetables and a choice of sauce. Fritters are fried until golden, then arranged warm over chilled grains and raw or cooked toppings.
Ingredients
Method
Cook the grain base according to package directions if not already prepared; spread on a plate to cool.
Pat the chopped conch dry with paper towels. Mince green onion and garlic.
Slice cucumber, halve cherry tomatoes, thinly slice red onion, and mince cilantro. Cut lime into wedges.
In a bowl, whisk together flour, baking powder, salt, and black pepper.
In another bowl, beat the egg, then stir in conch, green onion, and garlic.
Fold the dry ingredients into the wet mixture until just combined; do not overmix.
Heat oil in a deep pot or skillet to 350°F. Carefully drop tablespoon-sized portions of batter into the hot oil.
Fry until golden brown on all sides, about 3–4 minutes per batch. Transfer fritters to paper towels to drain.
Divide cooked grain between two bowls. Arrange cucumber, cherry tomato, and red onion on top.
Top each bowl with warm conch fritters. Sprinkle with cilantro.
Serve with lime wedges and hot sauce or mango salsa on the side for drizzling or dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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