Ready in about 30 minutes, you can serve them as a side dish, but they are hearty and filling enough to serve as a main dish. I love fried food. The crispy exterior, the soft interior, the wonderful flavor… I’ve always greatly enjoyed it. I do make an attempt at making it better. It can be as simple as pairing your latkes with some steamed broccoli or a tomato salad.
Ingredients
You’ll only need a few simple ingredients to make these tasty kale fritters. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Plus, they are fairly easy to make. Some fritters (such as these squash fritters) are delicious but tend to easily fall apart when you flip them. But these are pretty sturdy. Eggs: I use large eggs in most of my recipes, this one included. Almond flour: An excellent flour substitute. I use blanched almond flour, but almond meal should work too. Parmesan: Use finely grated cheese, not coarsely shredded. Garlic: Mince it yourself or use the stuff that comes in a jar. Both work. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty. Scallions: They add great flavor! You can use both the white and green parts. Kale leaves: I buy them pre-washed. Makes life easier. Easy is good. It also ensures that the leaves are dry when added to the mixture. Olive oil: I love cooking with this very flavorful oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Instructions
Expert tip
To ensure the fritters come out about the same size, it’s helpful to use an ice cream scoop to measure out portions of the mixture. Your first step is to place all the ingredients except for the kale and olive oil in your food processor’s bowl. Process them to combine. Now, add the kale gradually and process again. Cook the fritters in olive oil until golden brown, about 4 minutes per side.
Frequently asked questions
Variations
The best way to vary this recipe is to add seasonings. Good options include red pepper flakes, onion powder, and ground cumin. You can also use different fats for frying the fritters, such as avocado oil or ghee.
Serving suggestions
These fritters make a great side dish to any main course you can think of. I often serve them with pork rind chicken tenders or boneless skinless chicken thighs. They are also great with a couple of poached eggs, for a tasty and filling meatless dinner. Needless to say, if you celebrate Hanukkah, they make the perfect low-carb latke alternative.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for about 4 days. Reheat them in the microwave, covered, on 50% power. They are also delicious cold, straight out of the fridge! And that’s actually my preferred way of enjoying them.
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Recipe card
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