Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. https://www.tomsfeast.com
Beer-Battered Kale
Beer is a nifty ingredient for making any number of dishes. Just a drop will transform a slow braise, stew or hotpot, adding notes of bitter caramel, yeast and hops that elevate the recipe while lessening the need for stock. Beer batter is quick to make and deeply satisfying to eat. The bubbles help it puff up when fried, turning wonderfully crisp and flavourful. Here I’ve battered a variety of whole kale leaves, which are magically moreish served with a squeeze of lemon and a dollop of curried mayonnaise. Any leftover beer can be stored in a sealed container in the fridge for up to a month, or frozen indefinitely until needed.
Serves 2
100g wholemeal spelt flour, plus extra for dusting
1 tsp baking powder
A pinch of salt and pepper
130ml beer and/or water
Light olive oil, for frying
200g Kale (green, purple, or black or a mix of all three), whole leaves (but you can also try nettles, halved mushrooms, batons of squash, fennel or turnip, chicory leaves, etc.)
To serve: lemon wedges, curried mayonnaise, or tamari
In a bowl, mix the flour, baking powder, salt, pepper, beer and/or water, and beat out any lumps. Add a little more beer, water or flour if necessary to reach the consistency of double cream.
Fill a saucepan less than one-third full with oil and place on a medium heat. When hot (test by dropping in a little batter – if it bubbles and rises to the surface, it’s ready) dust the kale leaves lightly in flour, shake off the excess, then dip into the batter.
Shake again to remove any excess batter and carefully lower into the hot oil. Fry for about five minutes, or until golden brown.
Remove with a slotted spoon and place on kitchen towel to drain. Serve hot with lemon wedges and your favourite condiment.
