Kale Poppers

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kale poppers


  • 1 pound kale, stemmed
  • 8 ounces ricotta
  • 2 large eggs
  • 1/4 cup flour
  • 1 1/2 cups panko
  • 1/2 cup olive oil
  • 1 cup sour cream
  • 3 tablespoons refrigerated pesto


In salted, boiling water, cook kale until wilted, 5 minutes. Drain, let cool and squeeze dry; chop. In medium bowl, mix kale, ricotta, eggs and flour with 1/2 tsp. salt and 1/4 tsp. pepper. Form into 1 1/2-inch balls; roll in panko. In skillet, heat oil over medium-high. Fry balls, turning often, until golden all over, about 4 minutes. In small bowl, mix sour cream and pesto for dip.