Categories: Appetizers

Ingredients

• 1 lb. kale, stemmed
• 8 oz ricotta
• 2 large eggs
• 1/4 cup flour
• 1 1/2 cups panko
• 1/2 cup olive oil
• 1 cup sour cream
• 3 tbsp. refrigerated pesto

Directions

1. 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.

2. 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.

Email to a friend | Print this recipe | Back