Ingredients
- Kale and Edamame Fritters/Pancakes
- Makes 16 to 20 (2-in.) fritters.
- 1 C frozen shelled edamame
- 1 heaping C kale leaves, chopped
- 1/2 tsp salt, plus a pinch or two
- 1 tsp ginger root, minced
- 1/2 tsp ground cumin
- 2 Tblsp water
- 2 eggs, separated
- 2 Tblsp flour
- 1/2 tsp baking powder
- Vegetable oil for frying
Details
Servings 3
Adapted from keyingredient.com
Preparation
Step 1
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."
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