Conch Fritter Salad
Crispy conch fritters over a bed of mixed greens with lime vinaigrette. Served chilled with swappable proteins, vegetables, and dressings.
Ingredients
Method
Pat the chopped conch dry with paper towels. In a medium bowl, whisk together flour, baking powder, and a pinch of salt.
Stir the minced onion, celery, green onion, egg, and conch into the flour mixture until just combined. The batter should be thick and chunky.
Heat oil to 350°F in a deep skillet or Dutch oven. Working in batches, carefully drop spoonfuls of batter (about 2 tbsp each) into the hot oil.
Fry for 2–3 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper to make a simple vinaigrette.
Divide mixed greens among serving bowls. Top with cherry tomato and cucumber slices. Drizzle with vinaigrette.
Arrange 3–4 warm fritters on each salad. Serve with cocktail sauce and hot sauce on the side if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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