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Kale chips

"These are better done on the night," says Fassnidge. "This dish actually excites me, and for a vegetable to excite me, trust me, it's a good recipe."

You'll need

For deep-frying: vegetable oil 300 gm kale (about 1 bunch), leaves trimmed into large pieces To serve: pink salt and lemon wedges   Batter 150 gm (1 cup) plain flour 150 gm rice flour 150 gm cornflour ½ tsp each smoked hot paprika and cayenne pepper 2 egg yolks 500 ml (2 cups) soda water, chilled


  • 01
  • For batter, mix flours together with smoked paprika and cayenne in a bowl, and season to taste. Whisk yolks with 60ml soda and combine with flour mixture. Whisk in remaining soda until batter is a smooth thickened cream consistency. Set aside to rest (30 minutes).
  • 02
  • Preheat oil in a deep-fryer to 160C. Dip each piece of kale into the batter individually and let excess batter drip off, then carefully place in the fryer (take care, hot oil will spit). Fry 3-4 pieces at a time, turning occasionally, and remove when crisp and golden (1-2 minutes). Drain on absorbent paper then season with pink salt and serve with fresh lemon wedges for squeezing.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

2013 Chiyo Shuz “Shinomine Chokara” sake, chilled.

Featured in

Nov 2013

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