Makes about 4 servings
2 large bunches kale washed, dried, chopped
2 yellow onions finely copped
2/3 cup olive oil
1/2 bunch cilantro, chopped
1/2 bunch parsley, chopped
1 tsp ground cumin
1 tsp sugar
1 tsp salt
1 egg white
3/4 cup all-purpose flour
1 tbsp baking powder
1 whole egg beaten
2/3 cup buttermilk
4 1/2 tbsp melted butter
- Sauté kale and onion with 1/2 of the olive oil, cook for about 6-7 minutes until onions are soft. Transfer to a large mixing bowl and let cool. Add cilantro, parsley, cumin, salt, and sugar.
- Whisk egg white to soft peak and fold into kale/onion mixture. In another bowl mix flour, baking powder, egg, buttermilk, and melted butter to form a batter. Add batter to kale and egg white mixture.
- Add about 2 tbsp of olive oil to a skillet and heat over medium high. Divide mixture into 4 patties and cook 3-4 minutes each side or until golden brown. Remove from oil and drain on paper towels. Continue making fritters adding more oil as needed.
Yogurt Chili Dipping Sauce
1 cup plain yogurt
1/4 cup buttermilk
1 bunch green onion
1 bunch cilantro
1/2 bunch parsley
1 hot chili seeds removed chopped
Juice of 1 lemon
Good pinch salt and pepper
- Mix everything in a blender and pulse until smooth.
