Making collard green fritters is nontraditional, but we love them. They are crispy on the outside, tender on the inside, and very healthy.
Making collard green fritters is quite unusual, I know. Collard greens are bitter and tough, so they usually require long and slow cooking to get rid of the bitterness. When we ate at The Pit in Raleigh, North Carolina, and ordered a plate of ribs, it came with slow-braised collard greens:
Can you really make fritters out of collard greens?
Yes! This recipe actually works. They turn out crispy on the outside, tender on the inside, and delicious. Part of why it works so well is that frying makes everything taste better. Another reason is that I use seasonings liberally, and they help mask the bitterness.
I would say, though, that some bitterness remains in the collard greens fritters. So if your palate is very sensitive to bitter flavors, perhaps this recipe is not for you. In that case, I suggest you try kale fritters, yellow squash fritters, or baked zucchini fritters.
How to make collard green fritters
It’s an easy recipe. Scroll down to the recipe card for the detailed instructions. The basics? Defrost the collard greens and drain well. Mix with onions, spices, eggs, and Parmesan. Form into patties and cook in olive oil until golden. That’s it!
Are collard greens good for you?
Yes, they are. Collard greens are part of the same species as cabbage, broccoli, and kale. Just like to other similar vegetables, they have many health benefits, although it’s best to eat them cooked rather than raw.
What to serve with these fritters?
Any main dish goes with them. They’re truly versatile. I often serve them with pork rind crusted pork chops, with keto fried chicken, or with baked catfish. You can also serve these collard green fritters with a couple of fried eggs for a tasty and healthy meatless dinner.
What about leftovers?
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. I reheat them in the microwave on 50% power. I love having two of these collard green fritters with a couple of fried eggs for my lunch!
Collard Greens Fritters
- 16 oz frozen chopped collards
- 1 medium onion, finely chopped (6 oz)
- 1 tablespoon minced garlic
- 3 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil for frying
- Place the collards in a saucepan with 1/4 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 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 (2 tablespoons 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 crispy. Serve immediately.