Monday, April 4, 2011

Kale Fritters

If you haven't bought chickpea flour yet I just found another reason why you need to go find it!! I made these veggie fritters tonight for dinner and they were delicious! The chickpea flour is used to bind the veggies together and I was amazed at how they formed and flipped so easily! Today was beautiful outside so I knew my kids would want to go to the park for the afternoon which meant I had to plan ahead. I threw the ingredients (minus the lemon juice and water) in a bowl and put it in the fridge. Once we got home from the park I put the liquids in, mixed it together and started cooking!

1 small onion, diced
1 large shallot, diced
2 packed cups kale, chopped small
1 teaspoon turmeric
3/4 teaspoon fennel seeds, crushed
2 cups chickpea flour
3/4 teaspoon kosher salt
3/4 cup water
2 tablespoons lemon juice
coconut oil

Place onion, shallot, greens, turmeric, fennel seed, chickpea flour, and salt in a large bowl. Mix all ingredients together with your hands. After everything is well integrated, add lemon juice. Also add 1/2 cup of water into bowl. Stir with spatula Keep adding water and stirring until the mixture is not longer dry and turns into a damp dough. I used only about 3/4 cup of water for my fritters.

Put enough oil to generously coat the bottom of a medium to large frying pan. Heat oil over medium/high heat until oil is hot, but not smoking. To make fritters, scoop four or five tablespoons of batter (each scoop separated by at least an inch) into the hot oil. Cook until undersides are golden. Using a slotted spoon, flip fritters and cook other sides until golden all over.

Place cooked fritters onto paper towels to soak up excess oil. Keep cooking batches of fritters until you run out of dough.

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