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
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Sides, Vegetarian, Primal, Low-Carb, Gluten-Free
Yield: 10 fritters
- 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; Fat: 5g; Carbohydrates: 4g; Sugar: 0g; Sodium: 201mg; Fiber: 1g; Protein: 4g