These crispy kale fritters totally hit the spot when you want something delicious and greasy - and they're made with leafy greens!
Ready in about 30 minutes, you can serve them as a side dish, but they are hearty and filling enough to serve as a main dish.
I love fried food - the crispy exterior, the soft interior, the wonderful flavor - I've always greatly enjoyed it. I do make an attempt at making it better. It can be as simple as pairing your latkes with steamed broccoli or a tomato salad.
Or, you can make these kale fritters. They are everything you'd want in a fritter - delicious, greasy, and crispy. But they are made with kale! Plus, they are fairly easy to make. Some fritters (like these yellow squash fritters) are delicious but tend to easily fall apart when you flip them. But these are pretty sturdy.
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Ingredients
You'll only need a few simple ingredients to make these fritters. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, this one included.
- Almond flour: I use blanched almond flour, but almond meal should work too.
- Parmesan: Use finely grated cheese, not coarsely shredded.
- Garlic: Mince it yourself or use the stuff that comes in a jar. Both work.
- Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper.
- Scallions: They add great flavor! You can use the white and green parts.
- Kale leaves: I often buy them pre-washed. It makes life easier - easy is good - and it ensures that the leaves are dry when added to the mixture.
- Olive oil: I use extra-virgin olive oil.
Variations
- Adding seasonings is the best way to vary this recipe. Good options include ¼ teaspoon of red pepper flakes, ½ teaspoon of onion powder, and ½ teaspoon of ground cumin.
- You can also use different fats for frying the fritters, such as avocado oil or ghee.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to place all the ingredients except for the kale and olive oil in your food processor’s bowl. Process them to combine.
Gradually add the kale and process again.
Cook the fritters in olive oil until golden brown, about 4 minutes per side.
Serve immediately.
Expert Tip
To ensure the fritters come out about the same size, it's helpful to use a 4-tablespoon scoop to measure out portions of the mixture.
Recipe FAQs
I don't recommend that. I recommend you only use fresh kale leaves in this recipe.
You can use gluten-free flour such as Bob's Red Mill. If you don't mind the gluten and carbs, plain breadcrumbs will also work. Keep in mind that when you use substitutions, the nutrition info will change.
Yes, but they won't be as good. You can add mounds of the kale mixture to a rimmed, parchment-lined baking sheet (use high-heat-resistant parchment).
Gently flatten, spray them generously with olive oil, and bake in a 400°F oven for 10 minutes per side, spraying them again after you flip them.
Serving Suggestions
These fritters make a great side dish to any main course you can think of. I often serve them with pork rind chicken tenders or baked boneless chicken thighs.
They are also great with a couple of poached eggs, for a tasty and filling meatless dinner.
Needless to say, if you celebrate Hanukkah, they make the perfect low-carb latke alternative!
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for about 4 days. Reheat them in the microwave, covered, at 50% power.
They are also delicious cold, straight out of the fridge, which is actually my preferred way of enjoying them.
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Recipe Card
Crispy Kale Fritters
Ingredients
- 4 large eggs
- ½ cup almond flour - blanched, finely ground
- ¼ cup parmesan - grated
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ cup chopped scallions - white and green parts
- 8 ounces kale leaves
- ¼ cup olive oil - extra-virgin, for frying
Instructions
- Preheat your oven to 200°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- Place the eggs, almond flour, parmesan, garlic, kosher salt, black pepper, and scallions in your food processor’s bowl. Briefly process to combine.
- Add the kale gradually, about a quarter at a time, and process to combine. Use a rubber spatula to scrape the sides and bottom of the food processor bowl as needed.
- Heat half the olive oil in a large (12-inch) nonstick skillet over medium heat. Using a 4-tablespoon scoop, drop mounds of the kale mixture into the oil. Gently flatten them. Fry the fritters until golden brown, about 4 minutes per side.
- Keep the cooked fritters on the prepared baking sheet in the warm oven while you add more oil to the pan and fry another batch. Serve the fritters immediately.
Video
Notes
- I often buy pre-washed, bagged kale leaves. It makes life easier - easy is good - and it ensures that the leaves are dry when added to the mixture.
- You can keep the leftovers in the fridge, in a sealed container, for about 4 days. Reheat them in the microwave, covered, at 50% power. They are also delicious cold, straight out of the fridge, which is actually my preferred way of enjoying them.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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