Nut-Free Crispy Fried Greens
Transform your leafy greens into an irresistible snack with this Nut-Free Crispy Fried Greens recipe! Perfectly seasoned kale or Swiss chard leaves are coated in a light and airy batter made from cornstarch, rice flour, and sparkling water, delivering an ultra-crispy texture without the need for nuts or gluten. Enhanced with a touch of garlic, cayenne, and a squeeze of fresh lemon, this quick and easy recipe promises bold flavors in every bite. Ready in just 30 minutes and ideal for sharing, these fried greens make a crowd-pleasing appetizer or side dish that's both allergy-friendly and seriously satisfying.
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Ingredients
- 200 grams kale or Swiss chard leaves
- 60 grams cornstarch
- 60 grams rice flour
- 200 milliliters sparkling water, chilled
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 750 milliliters vegetable oil, for frying
- 1 lemon lemon wedges, for serving
Directions
Step 1
Start by washing the kale or Swiss chard leaves thoroughly under cold running water to remove any dirt. Pat the leaves dry with a clean kitchen towel or paper towels.
Step 2
Remove the stems from the leaves using a sharp knife or kitchen scissors, ensuring only the leaves are used. Cut the leaves into large, manageable pieces if necessary.
Step 3
In a large bowl, whisk together the cornstarch, rice flour, baking powder, salt, black pepper, garlic powder, and cayenne pepper until well combined.
Step 4
Gradually pour in the chilled sparkling water into the dry ingredients, whisking continuously until a smooth batter forms. The batter should be slightly thicker than pancake batter; adjust the consistency if needed by adding more sparkling water or flour.
Step 5
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small dollop of batter into the oil; it should sizzle and float to the top.
Step 6
One by one, dip the prepared greens into the batter, ensuring they are well coated. Carefully place the coated leaves in the hot oil, frying in batches to avoid overcrowding the pot.
Step 7
Fry each batch for 2-3 minutes or until the leaves are golden brown and crispy. Use a slotted spoon to transfer the fried greens to a paper towel-lined plate to drain excess oil.
Step 8
Once all the greens are fried, lightly season them with additional salt if desired.
Step 9
Serve immediately with lemon wedges on the side for a zesty kick.
Nutrition Facts
| Serving size | (1346.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7204.6 |
| Total Fat 752.5g | 0% |
| Saturated Fat 105.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2892.8mg | 0% |
| Total Carbohydrate 130.7g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 4.6g | |
| Protein 14.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 346.1mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1219.9mg | 0% |
Source of Calories