Vegetarian Conch Fritters
Delight your taste buds with these Vegetarian Conch Fritters—a plant-based spin on the classic coastal favorite! This recipe swaps traditional conch for finely chopped hearts of palm, expertly seasoned with Old Bay, garlic powder, and onion powder to recreate the savory, ocean-inspired flavor. Bright red and green bell peppers, fresh parsley, and scallions add vibrant color and fresh texture, while a blend of flour and cornmeal ensures the perfect crispy exterior. Whether you're vegan or vegetarian, this recipe accommodates both with simple substitutions, offering a versatile and crowd-pleasing option. Perfectly golden when fried, these fritters make an irresistible appetizer or snack, especially when paired with a zesty dipping sauce. With just 35 minutes from prep to plate, get ready to serve up a taste of the tropics!
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Recipe Information
Ingredients
- 14 oz can Hearts of palm
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 0.5 cup Red bell pepper, finely diced
- 0.5 cup Green bell pepper, finely diced
- 4 Scallions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 0.75 cup Milk (or plant-based milk)
- 1 Egg (or flax egg for vegan)
- 2 cups Vegetable oil (for frying)
Instructions
Drain and rinse the hearts of palm. Finely chop them to mimic the texture of conch. Set aside.
In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, Old Bay seasoning, garlic powder, onion powder, and black pepper.
Stir in the hearts of palm, red bell pepper, green bell pepper, scallions, and parsley until all ingredients are evenly distributed.
In a separate small bowl, whisk together the milk and the egg (or flax egg for a vegan option).
Gradually add the wet ingredients into the dry ingredients, stirring until the mixture is well-combined and forms a thick batter.
In a large skillet or deep-fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully drop spoonfuls of batter into the hot oil, frying 4–5 fritters at a time to avoid overcrowding.
Fry each fritter for about 3-4 minutes on each side, or until golden brown and crisp.
Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil.
Serve the fritters hot, with your choice of dipping sauce.
Nutrition Facts
Calories |
5210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.0 g | 628% | |
| Saturated Fat | 72.8 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 4593 mg | 200% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 17.1 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 583 mg | 45% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1918 mg | 41% | |
*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.
