Kale Corn Fritters Recipes

Steps:

• 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.

Steps:

• In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper and ground cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and Cheddar.
• Heat a cast-iron skillet over medium-low and add enough oil to generously coat the bottom of the skillet.
• Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use the back of the spoon to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed.
• Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm or at room temperature.