These two cheese and kale fritters first appeared on my blog back in 2015. I’ve remade them a lot over the years and I thought it was time for a redo of the photos!
Try and find something not to like about cheese. I make my own cheese, but you can equally use a good quality substitution from the supermarket. If you use store bought ricotta and it is very wet, strain it over muslin cloth in a colander for twenty minutes before using it.
I made some ricotta this afternoon because I felt like some cheesy fritters, so these two cheese and kale fritters were the best idea yet.
If you want a snack, side for dinner or just want something to keep the kids busy after school, these are your pick. They are a fridge emptier- I’ve used leftover kale, but you could easily use grated zucchini, mashed sweet potato, baby spinach or chopped silverbeet.
Swap the dried dill for other herbs if you like and change the leek for spring onion or brown onion and you’ve got different flavours.
The way I’ve done them they are reminiscent of the flavours in Greek spinach pie- spanakopita. Best eaten straight out of the frypan, but also good frozen and reheated in the oven.
These two cheese and kale fritters are also awesome in the lunchbox. In fact, there are lots of fritters on the blog! Why not try:
- Herby corn and zucchini fritters
- Baked zucchini fritters, 4 ingredients!
- Spinach, carrot and fetta fritters
- Chicken, haloumi and kale fritters, 4 ingredients
Why are fritters great in the lunchbox? They are a grab and go lunchbox filler that you can cram loads of veggies into! They are great for kids who claim “I don’t have enough time to eat!” as they can be eaten on the run.
These are also perfect for a dinner side or even as a breakfast snack!
Two cheese fritters
- 250 grams of ricotta strained
- 200 grams of fetta cheese
- ½ a bunch of kale stems removed leaves chopped into ribbons
- 1 leek finely diced
- 1 egg
- 1.5 teaspoons of dried dill
- 2 tablespoons plain flour
- olive oil
- Pour boiling water over the chopped kale leaves.
- Leave to sit 5 minutes.
- Refresh in cold water.
- Meanwhile heat some olive oil in a frypan (1-2 tablespoons) over medium heat.
- Fry the leeks until soft.
- Combine the cheeses in a large bowl.
- Add the egg and mix well.
- Add the kale and soft leeks.
- Add the flour and dill and mix well.
- Heat olive oil over medium heat.
- Put tablespoons of the mixture into the frypan and squash slightly.
- Fry until golden (2-3 minutes) then flip and fry the other side.
- Remove from the pan and drain on baking paper.
- Continue in batches until complete.