Zucchini, Kale and Leek Fritters + Let Them Eat Kale! Cookbook Review

We are forgoing the sweets today to bring you these delicious Zucchini, Kale and Leek Fritters from our bloggy friend Julia’s new cookbook! I feel incredibly lucky to have the chance to review her book, Let Them Eat Kale! and sing it’s praises to all the web!

Julia shares her passion for healthy recipes with a large emphasis on vegetables on her blog, The Roasted Root. Her recipes and photographs are so beautiful; it was no surprise when she came out with her very own cookbook. This cookbook is entirely devoted to one of the most nutritious greens out there – kale! If you’ve ever wondered how to jump on the kale ship, and actually love it, this book is going to be your new best friend.

If we’re all honest, we could all use a little more kale.  I’ve never disliked kale, but now I love it more because I have so many ways to use it (75 to be exact!). These recipes are tasty, easy and make me feel oh-so-good.

All recipes include tips or preparation suggestions and feature full-page colored pictures. The large rustic photographs, glossy pages and hardcover make it nice and sturdy for cooking in the kitchen, yet beautiful enough to leave on a coffee table (where my copy sits now). I had a hard time choosing which recipe to try first since all had a unique and tasty spin on this superfood. These kale recipes definitely are not limited to common green smoothies or salads so even if you are a kale connoisseur, you’ll find new and creative recipes!

The beauty of this book, and something I really appreciate, is that it isn’t just an ode to kale. It’s really a celebration of healthy, hearty vegetables! Julia incorporates many different vegetables in each dish for healthy, vibrate recipes. With all of her recipes, I feel like I’m getting in lots of different vegetables and I didn’t even know it! Each recipe feels like a powerhouse of nutrients and proteins! Most dishes are gluten-free as well as, vegetarian or dairy-free options. The only thing lacking from this book is dessert… but I think we can all agree, that road wasn’t meant to include kale.

So now! Time for these Zucchini, Kale and Leek Fritters. Yum.

Flavorful ingredients transformed the full 2 cups of kale in these cakes so that I hardly noticed it was there. I accidentally forgot a key ingredient for these at the store – more zucchini (oops!), so my cakes are a tad different than Julia’s. I made up the lacking zucchini for an extra ½ cup of kale and an extra egg and they turned out just fine and dandy. Julia lists them as a great snack or appetizer in her book, but I also felt they were so filling and delicious, they could easily become a meal. The yogurt sauce on top, with the lovely hint of lemon and garlic convinced me! Kale was never so delicious.

Zucchini, Kale and Leek Fritters (gluten-free, vegetarian)

1 medium Leek (about 2 cups), chopped
½ Zucchini Squash (about 1 cup)
2 1/2 cups Kale, chopped
3 Roasted Garlic Cloves, minced
1 teaspoon Sea or Pink Salt
½ teaspoon Black Pepper
3 Organic Eggs
1 cup grated Cheddar Cheese, divided
¾ cup Gluten-Free Panko Breadcrumbs, divided

Yogurt Sauce:
½ cup Greek Yogurt
1 Tablespoon Chopped Green Onions
¼ teaspoon minced Garlic
Zest of 1 Lemon
1 teaspoon Lemon Juice

Start by shredding the zucchini and leeks in a food processor until just shredded but not mushy. Place the mixture in a colander with a bowl underneath to allow mixture to drain for about 30 minutes to an hour.

In a small bowl, prepare the yogurt sauce by mixing all ingredients together in a bowl until combined.

Pre-heat oven to 375 degrees and line a baking sheet with parchment paper. Transfer the shredded zucchini and leek mixture to a large mixing bowl. In a small bowl, beat eggs and add the zucchini, leek mixture, ¼ cup breadcrumbs, ¾ cup cheddar cheese and the rest of the ingredients, reserving the remaining cheese and breadcrumbs. In a small plate or dish, combine the breadcrumbs and cheese. Form patties out of the mixture then coat both sides with the breadcrumb mixture. Place fritters on the baking sheet. Bake for 10 minutes, then remove from oven and carefully flip the fritters and bake for another 9-10 minutes until edges are crispy and fritters are golden. Serve with the yogurt dipping sauce.

If you would like a copy of Julia’s book, you can get your hands on it here. You can also head over to the The Roasted Root for more great veggie-loving recipes! Thanks for sharing your book with us, Julia! We love it! :)