Just Because it's Fried Doesn't Mean it's TOO Unhealthy - Chef Andrea Willhite, Shively Fresh Stop Market
Life is all about balance. We can't always eat completely health, clean, raw foods. Sometimes we crave something fried, warm, and crunchy. Although these fritters might not be completely the same as potato fritters, they do the job. Whether you fry or bake them, these Collard, Kale, and Pistachio Fritters will satisfy your unhealthy food cravings. Enjoy!
Collard, Kale, and Pistachio Fritters with Garlic Cashew Cream Sauce
Garlic Cashew Cream Sauce
1 cup raw cashews (soaked in warm water for 30 minutes)
2 1/2 tbsp. fresh lemon juice
2 tbsp. extra virgin olive oil
2 cloves of garlic, minced
2 1/2 tbsp. minced dill
1/2 tbsp. minced parsley
Fine sea salt and freshly ground black pepper
Soak cashews in warm water for 30 minutes. Drain and rinse in cold water. Combine soaked cashews with 1/2 cup water, lemon juice, oil, garlic, dill, parsley, salt, and pepper into a blender. Blend at highest speed until mixed and creamy. Add water if the sauce seems too thick.
Collard, Kale, and Pistachio Fritters
1 large handful of fresh collard greens, chopped finely
1 large handful of curly kale, chopped finely
1 small handful of turnip greens
1 handful of fresh coriander, chopped finely
1 handful of fresh mint, chopped finely
1 handful of pistachios, slightly ground
1 yellow onion, diced very finely
2 garlic cloves, pressed
Juice from 1 lemon
2 tbsp. olive oil
3 jalapeño peppers, chopped very finely
2 cups corn or potato starch
1 tbsp. sumac
1 tsp sweet paprika
2 tbsp. zaatar
1/2 tsp cinnamon
1 tsp black pepper
1 tsp salt
Fried option: 4-6 tbsp. high heat oil (such as peanut, grapeseed, or coconut oil)
Mix chopped collards, kale, turnip greens, coriander, mint, pistachios, onion, garlic, lemon juice, olive oil, jalapeño peppers, starch, and spices in a large mixing bowl, taking care to ensure that the starch is mixed throughout. There needs to be some moisture in the mixture to shape into fritters, but the starch will keep the together during baking or frying.
For fried fritters: Heat the oil in a large skillet over medium-high heat. Scoop the mixture into 1/4 cup or smaller portions and lightly flatten. Cook for about 3 minutes per side or until golden.
For baked fritters: Pre-heat oven to 350 degrees. Bake for 18-20 minutes.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.