Crispy Spiced Kale

• 4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed)
• 1 bunch scallions chopped (about 1/3 cup)
• 1/2 teaspoon Aleppo pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon garam masala
• Salt to taste
• 1 cup chickpea flour
• 3 tablespoons cornstarch
• 1/2 teaspoon salt, plus more for sprinkling
• 1 teaspoon baking powder
• 3/4 cup plus 1 tablespoon cold sparkling water
• Canola oil or grapeseed oil for frying

1. In a large bowl combine kale, scallions, spices and salt.
2. In another bowl whisk together chickpea flour, cornstarch, salt and baking powder.
3. Whisk in the sparkling water.
4. Mixture should have consistency of thick cream.
5. Scrape into bowl with kale mixture and combine thoroughly.
6. Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees.
7. Set up a sheet pan with a rack on it next to the pan.
8. Cover the rack with a few layers of paper towels.
9. Have a spider or deep fry skimmer handy for removing the kale from the oil.
10. Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil.
11. The mixture should break apart into small pieces.
12. Fry until golden, which shouldnt take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped.
13. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack.
14. Sprinkle with salt if desired.
15. Allow to cool slightly and serve.

curly kale, scallions, pepper, ground cumin, ground coriander seeds, garam masala, salt, chickpea flour, cornstarch, salt, baking powder, cold sparkling water, canola oil

Taken from cooking.nytimes.com/recipes/1017278 (may not work)