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