Kale and Feta Fritters
Kale and Feta Fritters



  • 250g kale, washed and prepped
  • 100g gram flour
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1⁄2 tsp turmeric
  • Salt and pepper
  • 150ml milk
  • 75g crumbled feta
  • 2 tbsp olive oil
  • Salads, to serve
  • Bring a large pan of salted water to the boil, and cook the kale for 2 minutes. Drain and refresh under cold water, squeeze out the excess moisture, and roughly chop.
  • Sift the flour and spices into a bowl, add a pinch of salt, and slowly pour in the milk. Stir well to make a thick batter, then mix in the feta and the chopped kale. Season well, and then fry tablespoons of the mixture in hot oil to make small fritters - a couple of minutes on each side should do the trick. Serve with salads.
15 mins
4 serving
This recipe pairs perfectly with the Rieslingfreak 'No. 9' Australian Sparkling 2016 from Clare Valley, Australia.

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