Ingredients for Kale Corn Fritters
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How to Make Kale Corn Fritters
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, 1 teaspoon salt, 2 cups chopped kale, and 1 cup corn kernels.
- In a medium bowl, lightly beat 2 large eggs.
- Whisk in ¼ cup oil or melted butter and ½ cup milk.
- Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently mix until just combined. Do not overmix.
- (Optional) Sauté 1/2 cup chopped onion until softened; add to batter.
- (Optional) Cook 4 slices bacon until crispy, crumble, and add to batter, reserving 2 tablespoons of bacon grease.
- If using bacon grease, heat 2 tablespoons in a large skillet over medium heat. Otherwise, heat 2 tablespoons oil in a large skillet over medium heat.
- Drop spoonfuls of batter onto the hot skillet, leaving space between each fritter.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Fritters will begin to look firm and egg-like around the edges and begin to bubble slightly before flipping.
- Adjust heat as needed to prevent burning.
- Serve warm with sour cream, cheddar cheese, or your favorite topping.
- For vegetarian fritters, omit the bacon.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
25g
Carbs
15g
