Categories: Appetizers
Ingredients
- 1 lb. kale, stemmed
- 8 oz ricotta
- 2 large eggs
- 1/4 cup flour
- 1 1/2 cups panko
- 1/2 cup olive oil
- 1 cup sour cream
- 3 tbsp. refrigerated pesto
Directions
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In salted, boiling water, cook kale until wilted, 5 minutes. Drain, let cool and squeeze dry; chop. In medium bowl, mix kale, ricotta, eggs and flour with 1/2 tsp salt and 1/4 tsp pepper. Form into 1 1/2-inch balls; roll in panko.
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In skillet, heat oil over medium-high. Fry balls, turning often, until golden all over, about 4 minutes. In small bowl, mix sour cream and pesto for dip.