• 4 large eggs
  • ½ cup almond flour
  • ½ cup grated parmesan
  • 1 tbsp minced garlic
  • 1 tsp OBTC Pink Himalayan Sea Salt
  • 1-2 tsp OBTC Thirteenth Wonder
  • ¼ tsp mixed peppercorns, ground
  • ¼ cup chopped scallions, white and green parts
  • 8 oz kale leaves
  • ¼ cup olive oil, for frying



  • Preheat oven to 200℉.
  • Place the eggs, almond flour, parmesan, garlic, OBTC Pink Himalayan Sea Salt, mixed peppercorns, OBTC Thirteenth Wonder, and scallions in your food processor bowl. Briefly process to combine.
  • Add the kale gradually, about a quarter at a time, and process to combine.
  • Heat half the olive oil in a large nonstick skillet over medium heat. 
  • Drop the kale fritters into the oil. Fry until golden brown (4-5 minutes per side).
  • Serve with your favorite dipping sauce (tzatziki or truffle hot sauce are our favorites)!

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