Crispy Kale Fritters

Name: Crispy Kale Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 fritters
Ingredients: 4 large eggs; ½ cup almond flour; ¼ cup parmesan; 1 tablespoon fresh garlic; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ cup chopped scallions; 8 ounces kale leaves; ¼ cup olive oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 fritters
Calories
158 kcal
Course
Side Dish
Cuisine
American

Crispy Kale Fritters

Winston Campbell

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These crispy kale fritters totally hit the spot when you want something delicious and greasy - and they're made with leafy greens!

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Ingredients

Servings

4 large eggs
½ cup almond flour blanched, finely ground
¼ cup parmesan grated
1 tablespoon fresh garlic minced
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
¼ teaspoon black pepper
¼ cup chopped scallions white and green parts
8 ounces kale leaves
¼ cup olive oil extra-virgin, for frying

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Instructions

Preheat your oven to 200°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
Place the eggs, almond flour, parmesan, garlic, kosher salt, black pepper, and scallions in your food processor’s bowl. Briefly process to combine.
Add the kale gradually, about a quarter at a time, and process to combine. Use a rubber spatula to scrape the sides and bottom of the food processor bowl as needed.
Heat half the olive oil in a large (12-inch) nonstick skillet over medium heat. Using a 4-tablespoon scoop, drop mounds of the kale mixture into the oil. Gently flatten them. Fry the fritters until golden brown, about 4 minutes per side.
Keep the cooked fritters on the prepared baking sheet in the warm oven while you add more oil to the pan and fry another batch. Serve the fritters immediately.

Notes

I often buy pre-washed, bagged kale leaves. It makes life easier - easy is good - and it ensures that the leaves are dry when added to the mixture.
You can keep the leftovers in the fridge, in a sealed container, for about 4 days. Reheat them in the microwave, covered, at 50% power. They are also delicious cold, straight out of the fridge, which is actually my preferred way of enjoying them.