• 05-SEP-2019

Quaker Kale Fritters

Recipe courtesy of Dawn Jackson Blatner, RDN
Makes 10 fritters
1 tablespoon olive oil
2 cloves garlic, minced
3 cups kale leaves and stem, finely chopped
1/2 cup Quaker Old Fashioned Oats
1 can (15.5 ounces) white beans, rinsed and drained
4 green onions, chopped
Zest from 1 lemon (1 heaping tablespoon)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Cooking spray
Yogurt Dip
1 container (6oz) plain 2% Greek yogurt
1 lemon, juiced
1 teaspoon hot sauce, optional
  1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook garlic and kale, stirring frequently until kale is softened, about 3 minutes. Remove from heat and set aside.
  2. In a blender or food processor, pulse oats until a flour-like consistency. Remove and set aside.
  3. In the blender or food processor, puree white beans until they are smooth.
  4. In a bowl, mix cooked kale, oat flour, white bean puree, half of the green onions, lemon zest, salt, and pepper until well combined.
  5. Form mixture into 10 fritter patties using hands. NOTE: Roll each fritter into a small ball and then gently flatten out fritter patties until they are 1/4 inch thick.
  6. In skillet sprayed with oil, cook each side of fritter until brown, about 3-4 minutes on each side.  NOTE: Add a little more oil if the pan looks dry (the fritters can absorb oil).
  7. Mix together yogurt, remaining green onions, lemon juice, and optional hot sauce. Serve fritters with yogurt dip.


  • Tyler Krivich
    Assistant Account Executive
    United States
  • Miranda Coello
    Senior Account Executive
    United States