Ingredients
Fried Kalettes:
- 1 pack of Kalettes
- 1/2 cup buttermilk
- 1 egg
- ½ cup of flour divided
- 1 ½ cups cornmeal
- 1 tsp of seasoned salt or BBQ rub
- 1 qt vegetable oil
Pickled Carrot:
- 2 carrots cut into thin rounds.
- 1 cup water
- ¼ cup white or cider vinegar
- ⅛ cup sugar or honey
- 1tsp salt
Directions
Source: Culinary Vegetable Institute at The Chef’s Garden
Fried Kalettes
Step 1
Blanch the kalettes for a few seconds and transfer to an ice bath or cool water.
Step 2
Transfer the kalettes to a bowl with ¼ cup of flour and toss to evenly coat. Add more flour if necessary but you really only want a thin coating of flour.
Step 3
Mix the buttermilk and egg together in a bowl with a whisk. Add ⅛ cup of water and whisk. Transfer the kalettes one at a time to evenly coat before finally transferring to the seasoned cornmeal. Remove from the bowl of seasoned cornmeal and onto a lined baking sheet.
Step 4
Repeat until all kalettes are breaded.
Step 5
Preheat the vegetable oil in a pot (2 qt or larger) to 300ºf. Gently transfer some of the kalettes to the oil and fry until golden brown and crispy.
Step 6
Transfer to a rack or a paper towel lined baking sheet.
Step 7
Repeat until all kalettes are fried.
Step 8
Season with salt and pepper.
Pickled Carrots
Step 1
Combine all ingredients and mix to evenly distribute. Making sure to dissolve all sugar and salt.
Step 2
Transfer to a refrigerator until ready to use. (These get better with time. If you can, allow a few days for these to pickle).
Assemble
Step 1
Transfer the fried kalettes to a plate.
Step 2
Tuck in the pickled carrots and raw romaine hearts.
Step 3
Serve with mayo and an appropriately stirred martini.
Reviews