Kale chips

AT A GLANCE

  • Serves 12 people

"These are better done on the night," says Fassnidge. "This dish actually excites me, and for a vegetable to excite me, trust me, it's a good recipe."

  • For deep-frying: vegetable oil
  • 300 gm kale (about 1 bunch), leaves trimmed into large pieces
  • To serve: pink salt and lemon wedges
  •  
  • Batter
  • 150 gm (1 cup) plain flour
  • 150 gm rice flour
  • 150 gm cornflour
  • ½ tsp each smoked hot paprika and cayenne pepper
  • 2 egg yolks
  • 500 ml (2 cups) soda water, chilled
01   For batter, mix flours together with smoked paprika and cayenne in a bowl, and season to taste. Whisk yolks with 60ml soda and combine with flour mixture. Whisk in remaining soda until batter is a smooth thickened cream consistency. Set aside to rest (30 minutes).
02   Preheat oil in a deep-fryer to 160C. Dip each piece of kale into the batter individually and let excess batter drip off, then carefully place in the fryer (take care, hot oil will spit). Fry 3-4 pieces at a time, turning occasionally, and remove when crisp and golden (1-2 minutes). Drain on absorbent paper then season with pink salt and serve with fresh lemon wedges for squeezing.

Topics:

VEGETARIAN, SPRING, SNACK, EGGS, PAPRIKA, KALE, MODERN EUROPEAN, CHEFS' RECIPES

Recipe:

COLIN FASSNIDGE

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR , COLIN FASSNIDGE

Drinking Suggestion:

2013 CHIYO SHUZ “SHINOMINE CHOKARA” SAKE, CHILLED. , suggested by OLIVER TUCKER

FEATURED IN

Nov 2013

Nov 2013

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