Do: deep-fry kale
Kale is a superfood? Not if you throw it in the deep fryer. You’ll also get an amazingly crispy topping for any dish.
The frost has long since passed over the ground, so kale is appearing on menus everywhere. And not as stamppot. No, I keep getting superfood deep-fried on my plate everywhere I go. And honestly, guys: do try this at home.
Extra flavour
Deep-frying gives the kale a roasted, more intense flavour and, to top it all off, makes it incredibly crispy. It’s the perfect topping for anything that could use some crunch. This recipe for lemony lentil dahl uses crispy fried kale, but deep-fried is even more delicious. Just try it. How? It’s very easy.
Make sure the kale is completely dry, otherwise the moisture will splatter and that’s dangerous. Heat sunflower oil to 180ºC and deep-fry the kale until crispy. This really only takes 30 seconds; be careful not to let it burn and turn bitter.
Whole leaves
It’s best to use large kale leaves that you cut into pieces yourself. That way you get a little more bite than when you use those strips from a bag at the supermarket. Want to take it a step further? Make tempura batter and dip your kale leaves into it. Deep-frying takes a little longer then, but certainly no longer than 1 or 2 minutes. A delicious snack to enjoy with an ice-cold beer.
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