Making fritters from collard greens is nontraditional, but we loved them. Crisp on the outside, tender on the inside, and very healthy of course.
Collard Greens Fritters
Author: Vered DeLeeuw
Recipe type: Sides, Vegetarian, Primal, Low-Carb, Gluten-Free
Yield: 10 frittersNew quantity:
- 1 (16 oz) package frozen chopped collards
- 1 medium onion, finely chopped (6 oz)
- 1 tablespoon minced garlic
- 3 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil for frying
- Place collards in a saucepan with ¼ cup water. Bring to a boil, lower heat to medium-high and cook 3-5 minutes, until thawed.
- Drain the collards well, either by pressing on them in a colander, or by placing the collards inside a clean kitchen towel, and squeezing hard to get rid of as much water as you humanly can.
- Place the the drained collard greens, onion and garlic in a large bowl. Mix well.
- In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the collards mixture, mixing well with a fork or a spatula to combine.
- In a nonstick double-burner griddle or in two large nonstick skillets over medium-high heat, heat the olive oil (1 tablespoon in each skillet). Brush all over the griddle to evenly coat. Use a 4-tablespoon measuring cup or ice cream scoop per fritter to scoop out the mixture, pressing down gently to flatten.
- Cook 3-4 minutes on each side, until well-browned and crisp. Briefly drain on paper towels before serving.
Nutrition Per Serving
Serving size: 1 fritter; Calories: 78; Total Fat: 5g; Carbohydrates: 4g; Sugars: 0g; Sodium: 201mg; Fiber: 1g; Protein: 4g