Kale and Chickpea Flour Fritters
These little fritters are made from shredded kale, dill, garlic powder, chickpea flour and seasonings. The batter is made in minutes, and the fritters pan fried until golden brown.
Substitute:
- No kale? Use any other veg, like cavolo nero, lettuce, rocket, red onions, onion, or shallot.
- No dill? Try with chives, parsley or any fresh herb you have.
- No cayenne pepper? Swap for chilli powder or paprika.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
For the fritters:
60 g Kale (finely chopped)
210 g Gram (chickpea) flour
10 g Garlic powder
1 tsp Cayenne pepper
1 tsp Ground cumin
15 g Dill (finely chopped)
Sea salt
220 ml Water
For cooking:
Vegetable oil (or light olive oil)
For serving:
Yoghurt (or dipping sauce of choice)
Recipe:
- In a large mixing bowl, combine the chickpea flour, garlic powder, cayenne pepper, cumin powder and a big pinch of salt. Add the kale and dill, then mix to combine
- .Add the water (start with 200 ml) and stir to make a thick batter, add more water as needed. The batter shouldn't be too liquid. It will be sticky, but you should be able to make fritters with your hands.
- Heat a generous drizzle of oil in a large frying pan. Shape about 2 tablespoon portions of batter into patties, and fry in batches, for 3-4 minutes until they're crisp and golden.
- Use a slotted spoon to take the cooked fritters out of the oil, then leave them to drain on a paper towel.
- Serve hot with your favourite dipping sauce. Enjoy!
How to store
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month. To eat, reheat in a hot oven for 5-10 minutes and serve.
Leftovers
Enjoy your fritters over a lettuce or rocket salad with a light tahini and lemon dressing, or alongside simple roasted vegetables from your Oddbox.
