These kale fritters hit the spot when you want something delicious and greasy - and they're made with leafy greens! You can serve them as a side dish, but they are hearty and filling enough to be a main course.
I love fried food - the crispy exterior, soft interior, wonderful flavor. I do make an attempt at making it better. It can be as simple as pairing your latkes with steamed broccoli or a tomato salad. Or, you can make these kale fritters. They are everything you'd want in a fritter - delicious, greasy, and crispy. But they are made with kale!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Almond flour: I use blanched almond flour, but almond meal will work too.
- Parmesan: Use finely grated cheese, not coarsely shredded.
- Garlic: Mince it yourself or use the stuff that comes in a jar. Both work.
- Scallions: They add great flavor! You can use the white and green parts.
- Kale leaves: I often buy them pre-washed. It makes life easier - easy is good - and it ensures that the leaves are dry when added to the mixture.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place all the ingredients except for the kale and olive oil in your food processor’s bowl. Process them to combine. Gradually add the kale and process again.
Cook the fritters in olive oil until golden brown, about 4 minutes per side.
Serve immediately.
Recipe Tip
To ensure the fritters come out about the same size, it's helpful to use a 4-tablespoon scoop to measure out portions of the mixture.
Recipe FAQs
I don't recommend that. Please use fresh kale leaves in this recipe.
You can use gluten-free flour such as Bob's Red Mill. If you don't mind the gluten and carbs, plain breadcrumbs will also work. Keep in mind that when you use substitutions, the nutrition info will change.
Yes, but they won't be as good. You can add mounds of the kale mixture to a rimmed, parchment-lined baking sheet (use high-heat-resistant parchment). Gently flatten, spray them generously with olive oil, and bake in a 400°F oven for 10 minutes per side, spraying them again after you flip them.
You can keep the leftovers in a sealed container in the fridge for up to 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.
Serving Suggestions
Since these fritters require some attention while you cook them, I prefer to serve them with an effortless oven-baked main course, such as any of the following:
They are also great with a couple of fried or poached eggs for a tasty and filling meatless dinner.
Needless to say, if you celebrate Hanukkah, they make the perfect low-carb latke alternative!
Recipe Card
Crispy Kale Fritters
Video
Ingredients
- 4 large eggs
- ½ cup superfine almond flour
- ¼ cup Parmesan - grated, not shredded
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher 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
Instructions
- Preheat the 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 a sealed container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. They are also delicious cold, straight out of the fridge, which is my preferred way of enjoying them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
