Entertaining

Kale tempura and chips

Name: Kale chips recipe
Ingredients: 2 bunches kale; 35g plain flour; 1 egg, lightly whisked; 60g breadcrumbs; Cooking oil spray; 30.00 ml extra virgin olive oil; 1 1/2 tsp smoked paprika; Canola oil, to shallow-fry; Lemon wedges, to serve; 150g mayonnaise; 50g sour cream; 26g pickle; 10 large capers, finely chopped; 1 tsp Dijon mustard; 1 tsp horseradish cream; 20.00 ml lemon juice; 250g plain flour; 1 tsp bicarb soda; 1 tsp white pepper; 460ml chilled soda water

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Crispy baked kale chips and golden sticks of tempura with a cut lemon and a bowl of tartare sauce

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by delicious. team

delicious. team

Aug 22, 2024

"This was a dish I discovered around 10 years ago. One day, I boiled the kale stalks and found them to be tender. I then imagined coating them, deep-frying them and serving them like fish, with a crispy coating and some lemon and tartare sauce." – Melissa Palinkas

2 bunches kale
1/4 cup (35g) plain flour
1 egg, lightly whisked
1 1/4 cups (60g) panko breadcrumbs
Cooking oil spray
1 1/2 tbs extra virgin olive oil
1 1/2 tsp smoked paprika
Canola oil, to shallow-fry
Lemon wedges, to serve

Tartare sauce

1/2 cup (150g) whole egg mayonnaise
50g sour cream
1 (26g) large dill pickle, finely grated (we used a microplane)
10 large capers, finely chopped
1 tsp Dijon mustard
1 tsp horseradish cream
1 tbs lemon juice

Batter

1 2/3 cups (250g) plain flour
1 tsp bicarb soda
1 tsp white pepper
460ml chilled soda water

Method

1.

Bring a large saucepan of water to the boil. Slice off kale leaves, roughly tear leaves and set aside. Trim and discard woody part of kale stalks (about one-third of the way up from bottom of stalk). Boil remaining kale stalks for 2 minutes, or until tender. Drain on paper towel and set aside to cool.
2.

Line a baking tray with baking paper.
3.

Place flour, egg and breadcrumbs in three separate shallow dishes. Spray kale stalks with oil spray, then roll in flour, then egg and finally crumbs. Arrange on prepared tray as you go. Chill for 1 hour 30 minutes.
4.

To make the tartare sauce, whisk all ingredients in a medium bowl until combined. Season to taste and set aside.
5.

For the kale chips, preheat the oven to 220ºC/200ºC fan-forced. Line a baking tray with baking paper. Place kale leaves, olive oil and a large pinch of salt flakes in a large bowl and massage leaves. Arrange leaves on prepared tray in a single layer and sprinkle with smoked paprika. Roast for 8 minutes, or until leaves are dried and crispy around edges. Cool on tray.
6.

For the batter, whisk dry ingredients in a large bowl with 1 tsp fine salt until combined. Slowly whisk in soda water until smooth.
7.

Heat 5cm canola oil in a large, deep frypan or saucepan that will fit the kale stalks over high heat until 180ºC (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Working in batches, dip crumbed stalks into batter, letting excess drip off, and fry, in batches, turning occasionally, for 1-2 minutes, until golden and crisp. Drain on paper towel and season.
8.

Serve kale stalks and kale chips on a platter with lemon wedges and tartare sauce alongside.