Kale Tempura

• 1/2 cup Chickpea flour (Besan)
• 2 cups shredded kale, loosely packed
• 1/4 cup rice flour
• 1/2 teaspoon powdered coriander
• 1/2 teaspoon Powdered cumin
• 1/4-1/2 teaspoons Paprika powder (optional)
• Salt to taste
• 1/2 - 1 cups plain seltzer water
• 2 cups Canola oil for deep frying

1. In a mixing bowl, combine the chickpea flour, rice flour, salt & chile powder. Add enough seltzer to make a batter with the consistency of pancake batter. Add the shredded kale and combine so that all the batter coats the leaves well
2. Heat the oil in a pan. test the temperature by dropping a drop of batter. if it sizzles & rises to the top, Add the battered kale by the spoonful into the hot oil. Allow to fry till the tempura crisps up. remove with a slotted spoon onto a plate lined with kitchen towels to absorb oil.

chickpea flour, shredded kale, rice flour, powdered coriander, powdered cumin, paprika, salt, water, canola oil

Taken from food52.com/recipes/15043-kale-tempura (may not work)