Greens Fritters with Kimchi Mayo

Want a super delicious way to eat more greens? Look no further than Greens Fritters with Kimchi Mayo.

This is a terrific recipe for using up the kale that is beginning to wilt, the parsley that's on its last legs or the collards that have seen better days.

The kimchi mayo is rich, tangy and gives a facelift to anything that it touches. Try it as a sandwich spread or use it to dip vegetables.


INGREDIENTS

Fritters

  • 2 Tbsp olive oil plus extra for frying

  • 1 large onion, saute slice

  • 1 tsp salt, divided

  • 5 cloves of garlic, sliced

  • 3 large handfuls of greens, finely chopped

  • ⅓ c vegetable stock or water

  • ⅓ c chickpea flour

  • 1 egg

  • Black pepper

  • ½ - ¾ c cheddar cheese, grated

Kimchi Mayo

  • 1 c (240g) kimchi, finely chopped

  • 1 c (210g) mayonnaise or Miso Aioli 



DIRECTIONS

Fritters

  1. Heat the oil in a large saute pan over medium low heat. Add onion and ½ tsp of salt. Saute until translucent, about 10 minutes. 

  2. Add garlic and saute for 1-2 minutes, until fragrant.

  3. Add greens, the remaining ½ tsp of salt, stir and cover. Cook until the greens are wilted, 3-5 minutes depending on how sturdy the greens are. Remove cover and continue to cook until excess moisture has evaporated. Set aside to cool slightly.

  4. In a large bowl whisk stock/water, chickpea flour, egg and a few grinds of black pepper together. Fold in cheese and vegetable mixture.

  5.  Heat a griddle or a large non-stick or cast iron pan over medium heat. Once hot, add oil and ladle the batter in ¼ c increments. Cook for 2-3 minutes until the edges turn opaque. Flip and continue to cook for and additional 2 minutes

  6. Repeat with the rest of the batter and serve warm with the Kimchi Mayo.

Kimchi Mayo

  1. Combine all ingredients together in a medium bowl. Using an immersion blender process until smooth. Serve dolloped onto the pancakes. 

Yields: 10-15 fritters

NOTE

  • If the mixture doesn’t have enough batter, add another egg and/or equal parts chickpea flour and water. Start with tablespoon increments.

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