Kale Tempura

1. 1

   In a mixing bowl, combine the chickpea flour, rice flour, salt & chile powder. Add enough seltzer to make a batter with the consistency of pancake batter. Add the shredded kale and combine so that all the batter coats the leaves well

2. 2

   Heat the oil in a pan. test the temperature by dropping a drop of batter. if it sizzles & rises to the top, Add the battered kale by the spoonful into the hot oil. Allow to fry till the tempura crisps up. remove with a slotted spoon onto a plate lined with kitchen towels to absorb oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.