Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Kale fritters | wefacecook.com Kale fritters | wefacecook.com
Recipe

KALE FRITTERS

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 15 minutes
Totaltime: 35 minutes
Additional info: Makes about 15-18 fritters

Ingredients

  • 5 large leave of kale, cored, washed, 2 cups of chopped kale leaves put through the food processor
  • 1/2 teaspoon sea salt
  • 2 teaspoons grated fresh ginger root
  • 1/2 teaspoon ground cumin
  • For the fritters:
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
  • Ground black pepper to taste
  • 2 tablespoons water
  • 2 large eggs (separate yolks from whites)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • Oil for frying

Preparation

  • 1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
    2. Add water, flour, baking powder and egg yolks. MIX WELL.
    3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
    4. Fold egg whites (beaten) into the kale mixture.
    5. In a pan, heat up a thin layer of oil on medium-high.
    6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
    7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
    8. Serve with sour cream, a chutney or another dip of your choice.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note