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 some steamed broccoli or a tomato salad.
Or you can make these amazing kale fritters. They are everything that you want in a fritter - delicious, greasy, and crispy. But they are made with kale!
Plus, they are fairly easy to make. Some fritters (such as these 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 tasty kale 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: An excellent flour substitute. 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: If using fine salt, you should reduce the amount you use, or the fritters could end up too salty.
Scallions: They add great flavor! You can use both the white and green parts.
Kale leaves: I buy them pre-washed. Makes life easier. Easy is good. It also ensures that the leaves are dry when added to the mixture.
Olive oil: I love cooking with this very flavorful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Instructions
Making these kale fritters is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
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.
Now, add the kale gradually and process again.
Cook the fritters in olive oil until golden brown, about 4 minutes per side.
Expert tip
To ensure the fritters come out about the same size, it's helpful to use an ice cream scoop to measure out portions of the mixture.
Frequently asked questions
I don't recommend that. I recommend you only use fresh kale leaves in this recipe.
You can try using gluten-free flour such as Bob's Red Mill. If you don't mind the gluten and carbs, plain breadcrumbs should also work.
Keep in mind that I haven't actually tested any of these substitutes and that if you make them, the nutrition info will change. I don't recommend using coconut flour in this recipe.
Maybe, but I haven't tried that. You could try adding mounds of the kale mixture to a rimmed parchment-lined baking sheet (use high-heat-resistant parchment).
Gently flatten, spray them with olive oil, and bake in a 400F oven for 10 minutes per side, spraying them again after you flip them.
I do believe that frying will produce superior results compared to baking.
Variations
The best way to vary this recipe is to add seasonings. Good options include red pepper flakes, onion powder, and ground cumin.
You can also use different fats for frying the fritters, such as avocado oil or ghee.
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 boneless skinless 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, on 50% power.
They are also delicious cold, straight out of the fridge! And that's actually my preferred way of enjoying them.
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Recipe card
Kale Fritters Recipe
INGREDIENTS
- 4 large eggs
- ½ cup almond flour blanched finely ground
- ¼ cup parmesan dry-grated
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ cup chopped scallions white and green parts
- 8 oz kale leaves*
- ¼ cup olive oil for frying
INSTRUCTIONS
- Preheat your oven to 200 degrees 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 nonstick skillet over medium heat. Using a 4-oz ice cream scoop or a ¼ measuring cup, drop mounds of the kale mixture into the oil. Gently flatten them. Fry them 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.
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NOTES
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NUTRITION PER SERVING
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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. 