Crispy Kale Fritters

These crispy kale fritters totally hit the spot when you want something delicious and greasy - and they're made with leafy greens!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings fritters

Calories 158kcal

4 large eggs
½ cup superfine almond flour
¼ cup Parmesan grated, not shredded
1 tablespoon fresh garlic minced
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher 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

Preheat the 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.

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 a sealed container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. They are also delicious cold, straight out of the fridge, which is my preferred way of enjoying them.