Making collard green fritters is nontraditional, but we loved 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:
But this recipe for collard greens fritters works! They turn out crisp 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 to mask any bitterness.
If you have any leftovers, by the way, they keep well in the fridge for 3-4 days. I reheat them in the microwave. I love having two of these collard green fritters with a couple of fried eggs for my lunch!
Another bitter vegetable that works well in fritters is kale. Check out my recipe for kale fritters – it’s excellent.
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
- 2 tablespoons olive oil for frying
- Place 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 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.