Corn And Kale Fritters

13 ingredients
4 steps

Ingredients

  • 1 cup Corn Flour
  • 1/2 cups White Flour
  • 1/2 cups Cornmeal
  • 1 teaspoon Smoked Paprika
  • 2 teaspoons Kosher Salt
  • 2 cups Fresh Corn Kernels
  • 2 cups Chopped Kale
  • 2 whole Large Eggs
  • 2 Tablespoons Melted Butter
  • 2 cups Milk
  • 1 Tablespoon Olive Oil, Plus More For Frying
  • 1 clove Garlic, Finely Minced
  • 1 cup Chopped Onion

Directions

  1. 1
    Mix the flours, cornmeal, spices, corn and kale in a large bowl. In a medium bowl, beat the eggs, melted butter and milk. Pour the wet ingredients into the dry, stirring gently until just mixed. Set aside.
  2. 2
    Heat olive oil and garlic in a large skillet over medium heat then add the onion and saute 3 minutes. Add this into the batter.
  3. 3
    Cover the bottom of a skillet with a thin layer of olive oil, and heat it over medium heat. Drop 1/4-cupfuls of batter into the hot pan and flatten them evenly into approximately 1/2-inch patties. Don't crowd the pan-you may need to do this in batches. Add more oil as needed to prevent sticking. Cook each fritter until it begins to bubble on the top, about 3 minutes. Then flip and cook an additional 1-2 minutes more until golden. Remove cooked fritters from the pan and cook the remaining batter, adding more oil as needed.
  4. 4
    Recipe adapted from The Healthy Everthingtarian.

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