Dairy-Free Crispy Fried Greens
Elevate your snacking game with this mouthwatering recipe for Dairy-Free Crispy Fried Greens, a flavorful, plant-based twist on classic fried treats. Featuring nutrient-rich kale and tender baby spinach leaves, this recipe combines a chickpea flour batter spiked with garlic powder, onion powder, smoked paprika, and a hint of baking powder for a perfect crunch. Fried to golden perfection in neutral oil, these crispy greens are irresistibly light and savory with no dairy in sight, making them ideal for vegans or anyone avoiding milk-based products. Ready in under 40 minutes, these crispy delights are perfect as a snack, appetizer, or side dish. Serve them hot and fresh for maximum crunch, and watch them disappear in seconds! Keywords: dairy-free snacks, crispy kale, vegan fried greens, chickpea flour batter, plant-based appetizers.
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Recipe Information
Ingredients
- 200 grams kale leaves
- 100 grams baby spinach
- 240 ml cold water
- 120 grams chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon baking powder
- 500 ml neutral oil for frying (like canola or sunflower)
Instructions
Wash and thoroughly dry the kale and spinach. Remove the tough stems from the kale and tear the leaves into large, bite-sized pieces. Keep the spinach leaves whole.
In a medium mixing bowl, whisk together the cold water, chickpea flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and baking powder until smooth and no lumps remain.
Heat the oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure the correct temperature. If you do not have a thermometer, test by dropping a bit of batter into the oil; it should sizzle and turn golden brown within a few seconds.
Dip a few pieces of kale and spinach into the batter, ensuring they are fully coated. Allow any excess batter to drip off before carefully placing them into the hot oil.
Fry the greens in batches, using a slotted spoon to gently turn them for even cooking, until they are golden brown and crispy, about 2 to 3 minutes per batch.
Carefully remove the fried greens from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat with the remaining greens.
Season with additional salt, if desired, and serve immediately for the best crunch.
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.3 g | 654% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 14.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
