Nut-Free Crispy Fried Greens
Transform your favorite leafy greens into an irresistible, crunchy treat with this Nut-Free Crispy Fried Greens recipe! Perfect for kale or Swiss chard, these golden bites are coated in a light, airy batter made with rice flour, cornstarch, and chilled sparkling water for ultimate crispiness. Flavored with a subtle kick of garlic powder and cayenne pepper, each piece is delicately spiced and fried to perfection. Ideal for entertaining or adding flair to everyday meals, this recipe is entirely nut-free and uses pantry staples for a hassle-free cooking experience. Serve hot with zesty lemon wedges for a burst of brightness! Quick to prepare and utterly satisfying, these crispy greens will be your new favorite snack or side dish.
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Recipe Information
Ingredients
- 200 grams kale or Swiss chard leaves
- 60 grams cornstarch
- 60 grams rice flour
- 200 milliliters sparkling water, chilled
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 750 milliliters vegetable oil, for frying
- 1 lemon lemon wedges, for serving
Instructions
Start by washing the kale or Swiss chard leaves thoroughly under cold running water to remove any dirt. Pat the leaves dry with a clean kitchen towel or paper towels.
Remove the stems from the leaves using a sharp knife or kitchen scissors, ensuring only the leaves are used. Cut the leaves into large, manageable pieces if necessary.
In a large bowl, whisk together the cornstarch, rice flour, baking powder, salt, black pepper, garlic powder, and cayenne pepper until well combined.
Gradually pour in the chilled sparkling water into the dry ingredients, whisking continuously until a smooth batter forms. The batter should be slightly thicker than pancake batter; adjust the consistency if needed by adding more sparkling water or flour.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small dollop of batter into the oil; it should sizzle and float to the top.
One by one, dip the prepared greens into the batter, ensuring they are well coated. Carefully place the coated leaves in the hot oil, frying in batches to avoid overcrowding the pot.
Fry each batch for 2-3 minutes or until the leaves are golden brown and crispy. Use a slotted spoon to transfer the fried greens to a paper towel-lined plate to drain excess oil.
Once all the greens are fried, lightly season them with additional salt if desired.
Serve immediately with lemon wedges on the side for a zesty kick.
Nutrition Facts
Calories |
7205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 752.5 g | 965% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.6 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1220 mg | 26% | |
*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.
