Kale Pancakes/Fritters

Vegetarian delight first posted by Helen M.

Kale Pancakes/Fritters

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kale and Edamame Fritters/Pancakes

  • Makes 16 to 20 (2-in.) fritters.

  • 1

    C frozen shelled edamame

  • 1

    heaping C kale leaves, chopped

  • ½

    tsp salt, plus a pinch or two

  • 1

    tsp ginger root, minced

  • ½

    tsp ground cumin

  • 2

    Tblsp water

  • 2

    eggs, separated

  • 2

    Tblsp flour

  • ½

    tsp baking powder

  • Vegetable oil for frying

Directions

In bowl of food processor, combine edamame, kale leaves, salt, ginger and cumin. Pulse briefly once or twice — the mixture should still be recognizable and not a paste. Add 2 TBS water, egg yolks, flour and baking powder; pulse once or twice more. Scrape mixture into a bowl. Beat egg whites until they hold peaks but are not completely stiff. Using a spatula, fold into the edamame/kale mixture. Heat a little oil in a large heavy-bottomed skillet on medium-high. Drop batter by spoonfuls and fry for about 3 minutes on each side. Turn the heat down a little once the fritters get frying. Do not crowd the fritters. Fry 4 or 5 at a time, then remove and drain on paper towel. You'll have to add a little more oil to the pan each time. Serve with "Gorgeous Green Chutney."


Nutrition

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