Yield: 4 Servings
Spiced Cranberry Agrodolce (See NOTE at beginning of instructions)
¾ cup fresh cranberries
½ cup dried sweetened cranberries
1 ½ teaspoons ground cinnamon
1 tablespoon minced fresh thyme
¼ cup red wine vinegar
½ teaspoon ground allspice
1/3 cup granulated sugar
Sauteed Kale & Sweet Onions
1 tablespoon canola oil
2 tablespoons diced Vidalia or sweet onions
1 cup Tuscan (Lacinato) kale, stemmed and chopped into fine ribbons
Dash of crushed red pepper flakes
1 ½ teaspoons apple cider vinegar
1/8 teaspoon Kosher salt
Dash of ground black pepper
Sauteed Broccoli Raab
4 teaspoons olive oil
4 teaspoons minced garlic
½ cup minced yellow onion
2 cups (6 ¼ oz) broccoli raab/ rapini, washed thoroughly and coarsely chopped
5 Tbsp water
Sweet Potato & Kale Fritters
¼ cup wild rice
6 tablespoons water
6 oz fresh sweet potato, peeled and shredded
1 ½ oz (about 1/3 cup) all-purpose flour
9 oz (about 2 cups) yellow cornmeal
3 oz Sauteed Kale and Sweet Onions
¾ cup pasteurized liquid eggs or 3 eggs, lightly beaten
1 tablespoon minced fresh thyme
1 ½ teaspoons Kosher salt
½ teaspoon black pepper
2 tablespoons vegetable oil (if oven frying)
Sweet Potato & Kale Fritters with Sauteed Broccoli Raab
1 cup Spiced Cranberry Agrodolce
12 Sweet Potato & Kale Fritters
2 tablespoons green onions, sliced thinly on the bias (optional, for garnish)
4 sprigs of thyme (optional, for garnish)
Eggs, Gluten, Soy, Wheat
To Prepare Sweet Cranberry Agrodolce:
NOTE – for a more accurate recipe, weigh fresh cranberries, dried cranberries, and sugar; you will need 2.75 oz of each. Place all ingredients in a small saucepan over low heat. Stir until sauce becomes syrupy; this will make 1 cup. Keep warm until ready to use.
To Prepare Sautéed Kale & Sweet Onions:
In a skillet, heat oil over medium-high heat. Add onions. Sauté onions until translucent, approximately 5 minutes. Add kale and red pepper flakes. Toss to combine. Cook kale until it begins to wilt, approximately 4 to 5 minutes. Remove from heat. Add vinegar, salt, and pepper. Toss to combine. Transfer to a bowl, cover, and chill in the refrigerator.
To Prepare Sweet Potato & Kale Fritters:
Cook wild rice: bring water in a small pot and bring to a boil. Add rice and lower heat to a simmer. Simmer, covered, for 25-30 minutes or until rice is tender and liquid is absorbed; add additional water as needed during cooking. Cool quickly. In a stainless steel bowl, combine all ingredients except oil. Mix well. Portion into roughly 3-tablespoon mounds; you should have 12 fritters. Place onto a plate, cover, and freeze for 5 minutes to firm.
If deep frying: preheat deep fat fryer to 350 degrees F. Place each mound of fritter mixture into hot oil. Fry both sides until golden brown and internal temperature reaches 140 degrees F with an instant-read thermometer (158 degrees if using non-pasteurized eggs).
If oven frying: preheat conventional oven to 400 degrees F (375 degrees convection) with a parchment lined baking sheet set on the middle rack. Coat fritters in oil. Carefully remove baking sheet from oven and place coated fritters on the sheet. Bake for 10-12 minutes until golden and with a minimum internal temperature of 140 degrees F with an instant-read thermometer (158 degrees if using non-pasteurized eggs).
To Prepare Sauteed Broccoli Raab:
NOTE: Double wash broccoli raab very well after chopping. Cut to within 2″ of end of stem.
In a sauté pan, heat oil over medium heat. Add garlic and onions. Sweat for 2 to 3 minutes or until translucent. Add broccoli raab and water. Cover and cook for 1 minute to wilt. Remove cover. Cook for 1 minute over low heat or until water evaporates. Broccoli raab will be almost dry.
To Assemble Sweet Potato & Kale Fritters with Broccoli Raab:
Spread 1/4 cup cranberry sauce across a plate in a “swoosh” pattern. Place 3 fritters on top of sauce. Garnish across top of fritters with 1 tsp green onions and 1 thyme sprig. Serve with 2 oz sautéed broccoli raab and enjoy!
– Prep ahead! Cook extra wild rice and use it in grain bowls, salads, stuffing, or other side dishes.
– Make extra fritters and freeze evenly spaced on a wax paper-lined baking sheet until solid, then transfer to a zip-top bag or container; frozen fritters will keep for 6 months and can be cooked from frozen. They may need a few more minutes to cook through.