Total Time
40mins
Prep 10 mins
Cook 30 mins

Adapted from an adaptation from Cait Johnson's book, "Witch in the Kitchen". These are yummy and while they taste awful for you- are pretty good, especially with all the super-nutritious kale they contain. They go well with traditional Southern dishes- I think they would be very good with fried catfish. They also freeze well. I just cook mine at about 350F for 5-7 min in my toaster oven still frozen and eat! Be sure to cut your kale small enough, because the large chunks can be kind of offensive. Times are estimates.

Ingredients Nutrition

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt, to taste
  • 2 cups fresh corn or 2 cups frozen corn
  • 2 cups kale, chopped and packed (finely or roughly, depending on how much "kale" flavor you want)
  • 2 eggs
  • 2 tablespoons melted butter or 2 tablespoons olive oil
  • 2 cups milk
  • 1 cup diced onion (optional)
  • 2 -4 slices bacon, crumbled (if you choose to add the bacon, it is nice to use the some of the fat for frying) (optional)

Directions

  1. In a large bowl, stir together the flour, cornmeal, salt, kale and corn.
  2. In a medium bowl, lightly beat the eggs.
  3. Mix in the oil/butter, and milk.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients.
  5. This makes mixing in easier and faster.
  6. If you are using the onion, sautee it, then add to your batter.
  7. Also, if you are using the bacon, cook it and crumble it into the batter.
  8. Reserve some of the bacon grease.
  9. For both of these, it is better if you can cook your fritters in the same pan- the fact that you already cooked flavorful foods in that pan will add to the flavor of the fritters.
  10. Do not worry if the batter seems kind of thin.
  11. Due to the eggs it should fry up fine.
  12. However, if you try one and feel it is still too thin, feel free to add more flour- about a Tbs at a time.
  13. Heat a frying pan with oil and/or bacon grease over medium heat.
  14. Add dollops (about 1/4 cup) of the batter and fry.
  15. When the fritters are ready to be flipped they will begin to look firm and egg-like around the edges and begin to bubble slightly (This should be about 3 minutes).
  16. Flip and cook the other side (1-2 min).
  17. It is much like cooking pancakes, and is pretty easy to get the hang of.
  18. You may need to fiddle with your heat.
  19. Be sure these are cooked through as they do contain raw eggs.
  20. Serve warm.
  21. I like mine with sour cream, my boyfriend likes his with sour cream and cheddar.
  22. For Vegetarian Omit the bacon.
Most Helpful

5 5

These were delicious! I actually coined a phrase after eating the first one?YUM-AZING! I didn't have the bacon, so next time I make them they will be even that much better. I also used grape seed oil to fry them in - it's so light tasting. I use it with everything! Wonderful recipe and directions! My 6 yr old kept asking for more. That's a good sign!

4 5

Really tasty (and quick to make) for the whole family. When my husband read the recipe he thought it would taste bad, but when I put the fritters on the table he ate at least 4! My one-year-old also gobbled them up

5 5

My kale is abundant this year, so I tried these without bacon and I used olive oil. I did add a little more with each batch for crisp edges. Don't make them too big. I drizzle them with a little honey for flavor contrast. We love them! I don't use bacon alot, but next time I'll try some.