Kale-Corn Fritters

"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."
Kale-Corn Fritters created by Nancy S.
Ready In:


  • 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.
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    As my garden is over flowing with kale I am searching for things to make. These fritters were a perfect addition to dinner tonight to help with the "growing kale problem". The fritters were quite tasty and everyone at the table enjoyed them (the neighbors too as I took some over). The only addition I made was a 1/2 tsp of baking powder as they had no leavening ingredient. They turned out light with good flavor. These will be repeated.
  2. Nancy S.
    Kale-Corn Fritters Created by Nancy S.
  3. Nancy S.
    Kale-Corn Fritters Created by Nancy S.
  4. Nancy S.
    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!
  5. annh53182
    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

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