Kale-Corn Fritters Recipe 🌽🥬
Overview:
Kale-Corn Fritters, a delightful breakfast or lunch/snack option, adapted from Cait Johnson’s book, “Witch in the Kitchen,” promise a burst of flavors with the wholesome goodness of kale and corn. These crispy fritters, although they might not seem like the healthiest option, are surprisingly nutritious, making them a guilt-free indulgence. Perfectly complementing traditional Southern dishes, they pair exceptionally well with fried catfish. Plus, they freeze beautifully, offering a convenient option for quick meals.
Nutritional Information:
- Calories: 315.2
- Fat: 10.2g
- Saturated Fat: 5g
- Cholesterol: 92.1mg
- Sodium: 502.9mg
- Carbohydrates: 47.4g
- Fiber: 3.9g
- Sugar: 2g
- Protein: 11g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Flour |
| 1 cup | Yellow cornmeal |
| 1 tsp | Salt |
| 2 cups | Fresh corn |
| 2 cups | Frozen corn |
| 2 cups | Kale |
| 2 | Eggs |
| 2 tbsp | Butter |
| 1 tbsp | Olive oil |
| 1 cup | Milk |
| 2-4 | Slices of bacon |
| 1 | Onion (optional) |
Instructions:
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Prepare Dry Ingredients: In a large bowl, combine flour, cornmeal, salt, kale (chopped finely), fresh corn, and frozen corn.
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Prepare Wet Ingredients: In a separate medium bowl, lightly beat the eggs. Then mix in the olive oil, melted butter, and milk.
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Combine Ingredients: Create a well in the center of the dry ingredients and pour in the wet ingredients. This method facilitates easier and quicker mixing.
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Optional Ingredients Preparation: If using onion, sauté it until translucent, then add it to the batter. Similarly, if opting for bacon, cook it until crispy, crumble it, and add it to the batter. Reserve some of the bacon grease for frying.
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Adjust Consistency: Don’t worry if the batter seems thin. Due to the eggs, it will fry up fine. However, if it feels excessively thin, gradually add more flour, about a tablespoon at a time, until reaching the desired consistency.
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Heat the Pan: Heat a frying pan with olive oil and/or reserved bacon grease over medium heat.
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Fry the Fritters: Spoon dollops of the batter (about 1/4 cup each) into the hot pan. Fry until the fritters start to look firm and egg-like around the edges and begin to bubble slightly, approximately 3 minutes.
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Flip and Cook: Carefully flip the fritters and cook the other side for 1-2 minutes until golden brown and crispy.
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Serve: Serve the fritters warm, optionally garnished with sour cream and grated cheddar cheese for extra flavor.
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Storage: These fritters freeze well, making them a convenient make-ahead option. Simply freeze them on a baking sheet until solid, then transfer to a freezer bag or container. To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.
Tips:
- Ensure the kale is chopped finely to avoid large, offensive chunks in the fritters.
- Cooking the fritters in the same pan used for sautéing onion and bacon enhances their flavor.
- Adjust the heat as needed during frying to prevent burning or undercooking.
- Vegetarians can omit the bacon for a meat-free option.
Enjoy these scrumptious Kale-Corn Fritters as a delightful addition to your breakfast or lunch/snack repertoire! 🌟
