Vegan Conch Fritters
Dive into the flavors of the tropics with this mouthwatering recipe for Vegan Conch Fritters! A plant-based twist on the classic Caribbean delicacy, these fritters feature heart of palm as a sustainable alternative to seafood, perfectly seasoned with smoky paprika, ground cumin, and a hint of oceanic dulse flakes. Packed with colorful veggies like bell pepper, onion, and fresh parsley, and bound together with chickpea and all-purpose flour, these fritters are crispy on the outside and tender on the inside. Whip up these golden bites in just 30 minutes, deep-frying them to perfection for a satisfying, guilt-free indulgence. Pair them with your favorite vegan dipping sauce or a squeeze of fresh lemon for a burst of tangy flavor. Whether you're hosting a tropical-inspired gathering or craving something unique, these Vegan Conch Fritters are guaranteed to impress! Perfect for vegan recipes, sustainable seafood alternatives, and Caribbean-inspired appetizers.
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Recipe Information
Ingredients
- 1 14 oz can Heart of palm
- 1 cup All-purpose flour
- 1 cup Chickpea flour
- 1 teaspoon Baking powder
- 1 medium, finely chopped Onion
- 1 small, finely chopped Red bell pepper
- 2 stalks, chopped Green onion
- 2 cloves, minced Garlic
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 tablespoon Dulse flakes
- 0.25 cup, chopped Fresh parsley
- 1 tablespoon Vegan Worcestershire sauce
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
Instructions
Drain and rinse the heart of palm, then finely chop it to resemble shredded seafood.
In a large mixing bowl, combine the all-purpose flour, chickpea flour, and baking powder.
Add the chopped onion, red bell pepper, green onion, and garlic to the dry mixture.
Stir in the heart of palm, cumin, smoked paprika, dulse flakes, and fresh parsley.
In a small bowl, mix the vegan Worcestershire sauce, almond milk, apple cider vinegar, salt, and black pepper.
Add the wet mixture to the dry ingredients, stirring until well combined. The batter should be thick but not dry. If necessary, add more almond milk a tablespoon at a time.
Heat the vegetable oil in a deep frying pan over medium-high heat until hot but not smoking (about 350°F/175°C).
Spoon the batter (about 2 tablespoons per fritter) into the hot oil, being careful not to overcrowd the pan.
Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the fritters from the oil and drain on a paper towel-lined plate.
Serve immediately with your favorite vegan dipping sauce or a squeeze of fresh lemon.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 222 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 725 mg | 15% | |
*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.
