• 1. Combine kale leaves, ginger, ground cumin, onion powder, garlic powder, cayenne pepper and ground pepper in food processor. Pulse/process until all the kale is chopped up. Transfer to a medium bowl. If all the kale won’t fit in the processor at once, process in batches. Don’t over-process, you don’t want your kale to become a paste/puree. It should look like chopped leaves.
  2. Add water, flour, baking powder and egg yolks. MIX WELL.
  3. In another bowl, beat the egg whites with an electric mixer until they hold peaks but are not too stiff. They’ll first get bubbly and then turn to a light fluffy foam.
  4. Fold egg whites (beaten) into the kale mixture.
  5. In a pan, heat up a thin layer of oil on medium-high.
  6. Drop the kale batter in spoonfuls onto the hot pan. Fry for about 3 minutes on each side. The fritters should be a golden brown color. You can turn the heat down a bit once they get frying. It’s a pretty quick process. Add more oil as needed.
  7. When they’re done, transfer to a paper towel-lined plate to absorb excess oil.
  8. Serve with sour cream, a chutney or another dip of your choice.

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