Kale-Corn Fritters

Recipe by Roosie
READY IN: 40mins


  • 1
    cup flour
  • 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
    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.