Kale Fritters (Pakora)
Yield: 4 people
Ingredients
Fritters
- Neutral oil to shallow fry
- ½ cup Tuscan kale chopped into thin ribbons (thick vein removed)
- ½ cup red onion thinly sliced into ½ moon shapes
- ½ cup potato grated on the large holes of a box grater
- ½ tsp. chilli pepper
- ¾ tsp. sea salt
- ⅛ tsp. turmeric powder
- 1 tsp. whole cumin seed
- 2 Tbsp. cilantro finely chopped (leaves and stalks)
- 1 Tbsp. mint julienned
- ¾ cup chickpea flour you can also use besan, which is roasted chickpea flour
- ½ + ¼ cup cold water divided
- Chipotle Dip
- 1 cup Greek yoghurt full-fat (you can also use sour cream of mayo)
- 1 small can chipotle in adobo
Instructions
- Fritters
- Combine all ingredients, except for water, in a medium-sized mixing bowl. Mix well to combine, ensuring that the chickpea flour has coated all the vegetables and herbs well.
- Add ½ cup of cold water and stir till it transforms into a thick batter. If it looks stiff, thin it out with one tablespoon of water at a time.
- Heat ½-inch of oil in a large skillet, on medium-high heat, to 350F degrees.
- Test the oil: a tiny drop of batter should sizzle. Working in batches, carefully drop the batter, tablespoon by tablespoon into the oil.
- Fry about 60-90 seconds per side, until the fritters turn golden-brown and are cooked through.
- Remove the friters from the oil and transfer them to a large platter lined with paper towels. Repeat with remaining batter. Enjoy hot and sizzling.
Dip
- Whizz yoghurt, 1 chipotle, and 1 Tbsp. of the sauce in a blender of mini food processor. Add salt, to taste.