Kale Edamame Fritters

My old-as-the-hills, falling-apart copy of The Fanny Farmer Cookbook inspired these fritters. The cover has been gone for years, and most of the index has disappeared but the all-important recipes remain. In any case, sometimes you just have to eat something fried, and while these aren’t deep-fried like the corn fritters described in my tattered cookbook they nevertheless do the trick in a slightly healthier way. Don’t skimp on the salt—trust me. Bet you can’t eat just one. Serve these fritters with Gorgeous Green Chutney (in the book) and sour cream.

 

Cooking Instruction

In bowl of food processor, combine edamame, kale leaves, salt, ginger and cumin. Pulse briefly once or twice—the mixture should still be recognizable and not a paste. Add water, egg yolks, flour and baking powder—pulse once or twice more. Scrape mixture into a bowl. Beat egg whites until they hold peaks but are not completely stiff. Using a spatula, fold into the edamame/kale mixture. Heat a little oil in a large heavy-bottomed skillet on medium-high. Drop batter by spoonfuls and fry for about 3 minutes on each side. Turn the heat down a little once the fritters get frying. Do not crowd the fritters—fry 5 or 6 at a time, then remove and drain on paper towel. You’ll have to add a little more oil to the pan each time. Serve with Gorgeous Green Chutney (in the book) and sour cream for dipping. Makes about twenty-four 2-inch (5-cm) fritters

 

 About the Author

sharonhanna_credit_joeledererSHARON HANNA writes, speaks and teaches in Vancouver, BC.  She received the Mayor’s Prize for Environmental Excellence in 2005 for her gardening program at Queen Alexandra School.  Hanna contributes regularly to GardenWise magazine and GardenWiseOnline, and was a West Coast correspondent for Gardening Life.

From The Book of Kale: The Easy-to-Grow Superfood by Sharon Hanna (Harbour Publishing, 2012). Photograph by Christina Symons. Reprinted with the permission of the publisher. Available in your favourite bookstore and for Kindle.

For more information please visit www.harbourpublishing.com/title/TheBookofKale

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kale-fritters

Ingredients
  • 1 cup (250 mL) frozen edamame
  • 1 heaping cup (250 mL) kale leaves
  • ½ tsp (2.5 mL) of salt, plus a pinch or two
  • 1 tsp (5 mL) ginger root, minced
  • ½ tsp (2.5 mL) ground cumin
  • 2 Tbsp (30 mL) water
  • 2 eggs, separated
  • 2 Tbsp (30 mL) flour
  • ½ tsp (2.5 mL) baking powder
  • Vegetable oil for frying
  • Paper towels