- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Serving: Serves more than 10
Crispy Kale Fritters
These fritters have such a delicious combination of flavours! They have been shared with us by Alyce Alexandra from her book Everyday Thermo Cooking. They taste great, but they are healthy as well due to all the vegetables inside. Try serving them at your next brunch!
Recipe Tester Feedback: “These are a great way to cook up kale and also add some veggies in as well. A nice salty balance with the feta. The leftovers made a great lunch option the next day." - Kristen
No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 15 minutes
Cooking Time 6 minutes per batch
Makes 15 fritters
Cannot be frozen
You will need:
knife
chopping board
internal steaming basket or sieve
spoon
spatula
large frying pan
baking tray
Ingredients
- zucchini - 1, quartered
- salt - 1 tsp, fine
- kale - 1/2 bunch, spines removed, (approx. 120g)
- fresh mint - handful, leaves only
- fresh parsley - handful, leaves only
- peas - 200g, frozen, defrosted
- plain flour - 150g, (*can use GF)
- eggs - 2
- feta cheese - 100g, Greek, crumbled
- buttermilk - 50g, or milk
- macadamia oil - for frying, (*use different oil for NF)
- Toppings:
- eggs - poached
- hollandaise sauce
- sour cream
- tomato chutney
- lemon juice
- avocado - slices
Method
- Add the quartered zucchini (1) and fine salt (1 tsp) to the bowl. Chop Speed 6 / 2 seconds. Transfer to the internal steaming basket or a sieve to drain. Press down with the back of a spoon or spatula.
- Meanwhile, add the prepared kale (1/2 bunch), mint leaves (handful) and parsley leaves (handful) to the bowl. Chop Speed 6 / 5 seconds, assisting with your spatula, until finely chopped.
- Add the defrosted peas (200g), plain flour (150g), eggs (2), crumbled feta (100g), buttermilk (50g) and the drained zucchini to the bowl. Mix Reverse+Speed 3 / 30 seconds until well combined.
- Heat some macadamia oil in a large frying pan over medium heat.
- Add as many tightly compacted spoonfuls of mixture to the pan as will fit and flatten with the back of a spatula. Cook for 3 minutes on each side, or until dark brown, crispy and cooked through (not just golden! See Note).
- Transfer the cooked fritters to a baking tray and keep warm in a low oven while you cook the rest.
- Repeat with the remaining mixture, adding more oil as needed.
- Serve with toppings of choice.
- Enjoy!
Note: Don't be tempted to undercook these – you want them dark brown and crispy, not just golden.
Make your own!
* Make your own hollandaise sauce with the recipe from the Eggs Florentine with Potato Rosti and Simple Hollandaise from The Breakfast Issue.
* Make your own tomato chutney with the Spicy Tomato Chutney recipe from The Classics Issue or the Christmas Chutney or Green Tomato Chutney recipes from The Gift Giving Issue.
