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 steamed broccoli or a tomato salad. Or, you can make these kale fritters. They are everything you’d want in a fritter - delicious, greasy, and crispy. But they are made with kale! Plus, they are fairly easy to make. Some fritters (like these yellow squash fritters) are delicious but tend to easily fall apart when you flip them. But these are pretty sturdy.
Ingredients
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Almond flour: 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: I use Diamond Crystal kosher salt and freshly ground black pepper. Scallions: They add great flavor! You can use the white and green parts. Kale leaves: I often buy them pre-washed. It makes life easier - easy is good - and it ensures that the leaves are dry when added to the mixture. Olive oil: I use extra-virgin olive oil.
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. Gradually add the kale and process again. Cook the fritters in olive oil until golden brown, about 4 minutes per side. Serve immediately. 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! They are also delicious cold, straight out of the fridge, which is actually my preferred way of enjoying them.
