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Kale and Edamame Fritters  With Gorgeous Green Chutney

Makes 16 to 20 fritters, 1½ cups chutney

1 cup frozen shelled edamame

1 heaping cup kale leaves

1 teaspoon salt, plus a pinch or two, divided

1 teaspoon ginger root, minced

½ teaspoon ground cumin

2 tablespoons water

2 eggs, separated

2 tablespoons flour

½ teaspoon baking powder

Vegetable oil for frying

1 cup cilantro, coarsely chopped

¼ cup chopped fresh mint leaves

1 tart apple (Granny Smith works well), cut into chunks

1 fresh jalapeño, seeded, de­veined

1 medium tomato, cubed

2 teaspoons sugar

1 teaspoon lemon juice

1 small garlic clove, minced

½ teaspoon whole cumin seed

To make the chutney combine the cilantro, mint, apple, jalapeno, tomato, sugar, lemon juice, garlic, cumin and ½ teaspoon salt in a food processor and whirl briefly until ingredients are chopped fine.

To make the fritters, in the bowl of a 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 2 tablespoons water, egg yolks, flour and baking powder; pulse once or twice more. Scrape the mixture into a bowl.

Beat the egg whites until they hold peaks but are not completely stiff. Using a spatula, fold the whites into the edamame/kale mixture.

Heat a little oil in a large heavy-bottomed skillet on medium-high. Drop the 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 them on a paper towel. You’ll have to add a little more oil to the pan each time. Serve with the chutney and some sour cream if desired.

From “The Book of Kale” by Sharon Hanna

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