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.
- 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)
- In a large bowl, stir together the flour, cornmeal, salt, kale and corn.
- In a medium bowl, lightly beat the eggs.
- Mix in the oil/butter, and milk.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- This makes mixing in easier and faster.
- If you are using the onion, sautee it, then add to your batter.
- Also, if you are using the bacon, cook it and crumble it into the batter.
- Reserve some of the bacon grease.
- 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.
- Do not worry if the batter seems kind of thin.
- Due to the eggs it should fry up fine.
- However, if you try one and feel it is still too thin, feel free to add more flour- about a Tbs at a time.
- Heat a frying pan with oil and/or bacon grease over medium heat.
- Add dollops (about 1/4 cup) of the batter and fry.
- 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).
- Flip and cook the other side (1-2 min).
- It is much like cooking pancakes, and is pretty easy to get the hang of.
- You may need to fiddle with your heat.
- Be sure these are cooked through as they do contain raw eggs.
- Serve warm.
- I like mine with sour cream, my boyfriend likes his with sour cream and cheddar.
- For Vegetarian Omit the bacon.
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!
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
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.