Beer Batter-Fried Kale 1 c Plus 2 tablespoons beer; (not dark)
1 c All-purpose flour
1/2 ts Table salt
1/2 ts Freshly ground pepper
Vegetable oil for deep-frying the kale leaves
12 sm Kale leaves; washed well and spun dry
Coarse salt for sprinkling the leaves
Lemon wedges as an accompaniment
In a blender blend the beer, the flour, the table salt, and the
pepper for 20 seconds, or until the batter is smooth, transfer the
batter to a bowl, and let it stand, covered, for 1 hour.
In a large deep skillet heat 1 inch of the oil until it registers
360F. on a deep-fat thermometer. Dip each leaf into the batter,
coating it thoroughly and knocking off the excess batter on the side
of the bowl, and fry it in the oil for 30 seconds on each side, or
until it is golden. Transfer the kale as it is fried to paper towels
to drain and sprinkle it lightly with the coarse salt. Serve the kale
with the lemon wedges.
Serves 6.
Beer Batter-Fried Kale printer friendly version located here. (Just the recipe. Nothing else.)
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