Kale Tempura

 Kale Tempura 

 ......is a delicious and crispy Japanese-style snack or appetizer made by lightly battering kale leaves and deep-frying them until golden and crunchy. It’s a great way to enjoy kale in a new and indulgent form while still getting some of its nutrients!

 


I am using the red Russian Kale.  

🥬 Kale Tempura Recipe

📝 Ingredients:

  • Fresh kale leaves (curly or Red Russian work well)

  • 1 cup all-purpose flour + 1/4 cup corn flour

  • 1 egg, lightly beaten

  • 1 cup ice-cold water (very cold is key!)

  • Pinch of salt

  • Oil for deep-frying (vegetable, canola, or peanut oil)

Optional: a sprinkle of chili flakes, sesame seeds, or lemon zest for garnish
Serve with: tempura dipping sauce, soy sauce, or ponzu


 

👨‍🍳 Instructions:

  1. Prep the Kale:

    • Wash and dry the kale thoroughly.

    • Remove tough stems; keep medium-sized leaves whole for best results.

  2. Make the Tempura Batter:

    • In a bowl, mix the cold water and egg.

    • Add flour and a pinch of salt.

    • Stir gently with chopsticks or a fork — don’t over mix (a few lumps are fine).

    • Keep the batter cold — you can place the bowl over a bed of ice if needed.

  3. Heat the Oil:

    • Heat oil in a deep pan or fryer to 350–360°F (175–180°C).

    • Test with a small bit of batter — it should sizzle and float immediately.

  4. Fry the Kale:

    • Dip each kale leaf in the batter, shake off excess.

    • Fry in small batches until light golden and crispy (about 30–45 seconds per batch).

    • Don’t overcrowd the pan.

    • Remove and drain on a paper towel-lined plate.

  5. Serve:

    • Sprinkle with sea salt or any optional garnishes.

    • Serve hot with dipping sauce.

       


       

🍴 Dipping Sauce (Simple Tempura Sauce):

  • 1/2 cup dashi (or  light broth)

  • 2 tbsp soy sauce

  • 2 tbsp mirin

  • 1/2 tsp sugar

Mix and heat until warm. Serve with tempura.

✅ Tips:

  • Use ice-cold batter and hot oil to keep the tempura light and crispy.

  • Don’t overcrowd the frying pan—this keeps the oil temperature stable.

  • Red Russian kale or tender young kale gives a lighter bite.

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