Season
Dietary
Kale Fritters
Luckily for us, kale grows really well in the UK and is a staple crop which can crop almost all year round. We grow a few different varieties across the year; cavolo nero, curly, red russian, and hungry gap kale.
This is an easy recipe to make, can take you less than 20 minutes and it’s the perfect match with a salad for a summer dinner. You can save this recipe as a base and you can use any type of kale or other available veg, such as hispi cabbage or courgettes.
Ingredients (2 people):
300g (approx) Cavolo nero
Handful parsley
1 onion
2 cloves of garlic
110g plain flour
1 tsp baking powder
1tsp ground turmeric
1tsp ground coriander
1tsp ground cumin
3 eggs
salt & pepper
Method:
To start, strip the kale from the stems and blanch it in boiling water for 2-3 minutes. Drain in a colander.
In a bowl, whisk the eggs with the spices, and salt & pepper.
Add the flour and the baking powder and mix it until well combined.
Chop the parsley, onion and garlic very small and add to the wet mix.
Chop the blanched kale once it has cooled down and add to the batter.
In a pan heat some oil and add big spoonfuls of the mixture (but don’t make too big fritters!) Fry it on each side for a few minutes until golden.
This is perfect to eat for dinner; enjoy it alongside a cucumber and mixed leaf salad. You could make a tzatziki dip to eat with the fritters too.
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