Paleo Conch Fritters
Savor the tropical flavors of the Caribbean with these irresistible Paleo Conch Fritters, a healthier take on the classic island appetizer. This grain-free recipe swaps traditional flour for nutrient-packed almond and coconut flours, creating a light, crispy texture that pairs beautifully with tender, finely chopped conch meat. A medley of vibrant ingredients like red bell peppers, sweet yellow onions, spicy jalapeños, and fresh parsley bring bold flavors and pops of color to every bite. Bound together with eggs and creamy coconut milk, the batter is quickly fried in coconut oil for a golden finish. Perfect as a gluten-free appetizer or snack, these fritters shine when served warm alongside paleo-friendly dips such as spicy aioli or zesty pico de gallo, making them a delightful crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1 pound conch meat, cleaned and finely chopped
- 1 cup almond flour
- 0.25 cup coconut flour
- 2 large egg
- 0.5 cup coconut milk
- 0.5 cup red bell pepper, finely chopped
- 0.5 cup yellow onion, finely chopped
- 1 tablespoon jalapeño, seeds removed and finely chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon baking soda
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup coconut oil, for frying
Instructions
In a large mixing bowl, combine the chopped conch meat, almond flour, coconut flour, eggs, and coconut milk. Stir well to incorporate.
Add the red bell pepper, yellow onion, jalapeño, parsley, baking soda, garlic powder, paprika, salt, and black pepper to the bowl. Mix until all ingredients are evenly distributed.
In a large skillet or frying pan, heat the coconut oil over medium-high heat until hot.
Using a spoon, carefully scoop the batter into the hot oil, forming small patties (about 2 tablespoons each).
Fry the fritters in batches, ensuring not to overcrowd the pan. Cook each batch for 3-4 minutes on each side or until golden brown and crispy.
Once cooked, remove the fritters from the oil and drain on paper towels to remove excess oil.
Serve hot with your favorite paleo-friendly dipping sauce, such as homemade pico de gallo or spicy aioli.
Nutrition Facts
Calories |
3728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.0 g | 400% | |
| Saturated Fat | 216.4 g | 1082% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 22.1 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2480 mg | 53% | |
*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.
