Hungry Mom Kitchen Makes WHAT For Sunday Brunch?
Kale is in season and super healthy. We love it!
I came up with this recipe for Sunday brunch. Worked great on the first try:
Sautee in 1-2 TBS olive oil: 1/2 cup chopped onion, 2 cloves garlic, and 1-2 mushrooms, if desired. Set aside.
De-vein two cups of raw flat-leaf kale and blend in food processor or blender with 2 eggs. (Do not completely liquify - you want small pieces of kale.)
Pour into a mixing bowl with sauteed veggies. Add 2 TBS melted butter and 1/2 C shredded zucchini. Mix well.
Add 1/2 C brown rice flour, 1/4 tsp. sea salt, 1/4 tsp. xanthan gum, 1/2 tsp. baking powder. I threw in 2 TBS feta cheese - but you can leave this out.
The batter will be slightly thick. Cook in heavy skillet over medium heat in a small amount of oil. Brown each side, turning once. when done, a toothpick should come out clean. Yields about 9 three-inch fritters.