Pakoras with Collards and Corn
Ingredients
- 9 leaves collard greens
- 1/2 cup King Arthur Measure for Measure flour
- 1/4 cup sorghum flour
- 1/2 cup tapioca starch
- 1 T sweet rice flour
- 1/2 t psyllium husk powder
- 2 t ground cumin
- 1 t turmeric
- pinch red pepper flakes
- salt and pepper
- 3 T olive oil (plus more for spraying)
- 1/3 cup grated cheddar cheese
- 1 cup fresh corn, off the cob (about 1 cob)
Instructions
- Prep the collards - Destem the leaves. Blanche the leaves in boiling water for five minutes, then rinse them under cold running water to stope the cooking. Lay the leaves in a stack, and slice into 2" ribbons.
- Mix the dry ingredients and the oil - whisk together the flours, tapioca starch, psyllium husk powder and spices. Add a generous amount of salt and pepper. Stir in 3 T of oil and then mix together with your fingers, pinching the dough to infuse every last bit of dry ingredients wit the oil.
- Mix in the vegetables and cheese - Mix in the vegetables and the cheese. The mixture will look crumbly. Then add water, one tablespoon at a time, squeezing the mixture each time to see if it will hold together. I added a total of 4 tablespoons, and it was perfect.
- Shape the pakoras - Roll a bit of the pakora batter in your hands to create a ball the size of a golf ball. Then gently smash the ball into a patty shape, tidying the edges as you go. This makes nine patties for me. Spritz both sides of the pakoras generously with olive oil.
- Air fry the pakoras - Line your air fry the a piece of aluminum foil. Cook the pakoras at 400℉ for sixteen minutes, turning once. Serve right away with your dipping sauce of choice.