"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."
For deep-frying:vegetable oil300 gmkale (about 1 bunch), leaves trimmed into large piecesTo serve:pink salt and lemon wedgesBatter150 gm (1 cup)plain flour150 gmrice flour150 gmcornflour½ tsp eachsmoked hot paprika and cayenne pepper 2egg yolks500 ml (2 cups)soda water, chilled
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).
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.