Low Sodium Conch Fritters
Dive into coastal flavor with this healthy twist on a classic seafood recipe—Low Sodium Conch Fritters! These irresistibly crispy bites feature tender conch meat, vibrant bell peppers, scallions, and fresh parsley folded into a perfectly seasoned batter made with all-purpose flour and cornmeal. By skipping salt and relying on bold spices like garlic, onion, and chili powder for flavor, these fritters are ideal for those watching their sodium intake without sacrificing taste. Deep-fried to golden perfection in vegetable oil, they make the ultimate appetizer or snack. Enjoy them hot and pair with a zesty low-sodium dipping sauce or a splash of lemon for a tropical twist that'll wow your taste buds. Perfect for seafood lovers looking for a delicious alternative that focuses on heart-healthy eating!
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Recipe Information
Ingredients
- 1 pound Conch meat
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1.5 teaspoons Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 1 whole Large egg
- 0.75 cup Low-fat milk
- 0.5 cup Bell pepper, finely chopped
- 0.5 cup Scallions, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 quart Vegetable oil
Instructions
Start by thoroughly cleaning the conch meat; remove any dark spots and tough parts, then tenderize the meat by pounding it lightly using a meat mallet.
Chop the conch meat into small, bite-sized pieces and set aside.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, onion powder, chili powder, and black pepper.
In a separate bowl, beat the egg and mix it with the low-fat milk.
Create a well in the center of the dry ingredients and pour in the wet ingredients, stirring gently to combine. The batter should be thick and smooth.
Fold in the chopped bell pepper, scallions, parsley, and chopped conch meat, ensuring all ingredients are evenly distributed.
Preheat the vegetable oil in a deep fryer or a large heavy pot to 350°F (175°C).
Using a spoon or a small cookie scoop, carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot.
Fry the fritters for about 3-4 minutes per side, or until they are golden brown and cooked through.
Remove the fritters from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Serve the conch fritters hot with your favorite low sodium dipping sauce or a fresh squeeze of lemon.
Nutrition Facts
Calories |
9337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 904.8 g | 1160% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 16.2 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 395 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
