Spanish sole fritters with tomato-cucumber salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spanish sole fritters with tomato-cucumber salad

Gluten-Free, Lean & Clean, Dairy-Free, Mediterranean, Soy-Free, Diabetes-Friendly, Carb-Conscious

2 Servings, 450 Calories/Serving

20 Minutes

Inspired by Spanish salt cod fritters, these yummy morsels are crispy on the outside, soft in the center, and gluten-free. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 tablespoon sherry vinegar
  • 3 organic scallions
  • Seafood options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Sunbasket chickpea batter blend (chickpea flour - baking powder - sweet paprika)
  • 1 organic Roma or other tomato
  • 1 organic cucumber
  • ½ ounce pitted oil-cured black olives
  • 1 organic lemon

Nutrition per serving

Calories: 450, Protein: 24g (48% DV), Fiber: 7g (28% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 55mg (18% DV), Sodium: 590mg (25% DV), Carbohydrates: 37g (12% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the onion

  • Peel and thinly slice enough onion to measure ½ cup [1 cup]. 

In a medium bowl, combine the onion and sherry vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal. 

2

Make the fritter batter

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Pat the seafood dry with a paper towel (if using scallops, rinse and drain, then pat dry). Cut the seafood into ¼-inch pieces (discarding the barramundi skin) and season with salt and pepper. 

In a medium bowl, add the chickpea batter blend and season generously with salt and pepper. Add 3 tablespoons [6 TBL] water and stir until incorporated. Gently stir in the scallions and seafood, adding more water 1 teaspoon at a time as needed until a thick batter forms. 

3

Cook the fritters

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, spoon in enough batter to form 3-inch fritters and cook, turning once, until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper. Add more oil between batches if needed. While the fritters are cooking, prepare the tomato-cucumber salad.

4

Make the salad; prep the garnish

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough thin half-moons to measure 1½ cups [3 cups].
  • Coarsely chop the olives, checking for any pits. 
  • Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]

To the bowl with the onion, stir in the tomato, cucumber, olives, and 1 to 2 teaspoons oil; season to taste with salt and pepper. 

Serve

Transfer the fritters and tomato-cucumber salad to individual plates. Serve with the lemon wedges. 

Kids Can!
  • Measure the onion; combine with the vinegar.
  • Stir the chickpea batter blend and water. 
  • Line a plate with paper towels.
  • Measure the cucumber.
  • Assemble the salad.