Receta Pass the Prociutto- Ham and Kale Fritters

by Rinku Bhattacharya

 Ham or Prociutto is not a very common ingredient in my kitchen, so, yes this is a sponsored post. However, here and there everything finds its way on to my table. Something that I commonly do with prociotto is to wrap it with melon and my go to variety. This time around, I wanted to try something different. This time round, I wanted to try something a little different and thought of mapping them into fritters. Interestingly enough, when I first got the post information I thought that this was supposed to be a Gluten-Free post because Parma Ham promotes itself as a Gluten-Free product. Later, once I realized that we could be more free-style that I had thought, I still wanted to see if I could come up with a gluten-free fritter. Increasingly, I have more and more friends avoiding gluten-so I keep striving for a holiday table with enough options for everyone. What I ended up in this fritter was using a lentil base something that is really very common on the Indian table, but not often paired with the prosciutto. We ended up with a very earthy and light tasting fritter that I served with cranberry-apricot chutney. Yes, the chutney was a keeper as well. So, stay tuned for my next post, where I will definitely share the recipe.   Parma Print Prociutto and Kale Fritters Prep Time: 4 hours Cook Time: 20 minutes Total Time: 4 hours, 20 minutes A fusion take on a crisp and lightly spiced fritter Ingredients ¾ cup white lentils 2 cups of hot water 4 pods of garlic 1 green chili 1 teaspoon salt 1/3 cup finely chopped kale ½ cup parma ham 1 tablespoon minced tarragon Oil for frying Instructions Soak the lentils in hot water for about 4 hours. Drain the lentils lightly. Place the lentils with garlic and green chilies and salt in a blender and blend until smooth. Whip the puree with the salt for 2 to 3 minutes. Stir in the kale, ham and the tarragon. Heat the oil on medium heat in a wok. Drop tablespoons of the batter in the wok and fry until crisp. Drain on paper towels. Serve hot with the chutney. Notes Most of the prep time is for soaking. Schema/Recipe SEO Data Markup by ZipList Recipe Plugin 2.2 http://cookinginwestchester.com/2013/11/prociutto-and-kale-fritters.html .                                             Get Shareaholic Today is really a Monday, that feels like a Sunday! So, it gives me the prefect excuse to work through this round-up. That, and the fact that I need something grounding to round off this  - not the greatest of weekends! So, let’s talk nigella, a much loved spice in the Bengali kitchen, one of […]