Crispy Kale and Corn Fritters
These Crispy Kale and Corn Fritters are a delightful twist on traditional Southern fare, bringing together the vibrant flavor of fresh kale and the sweetness of corn. Adapted from Cait Johnson's cookbook, 'Witch in the Kitchen', these fritters are not only scrumptious but also packed with nutrition, making them a guilt-free treat. Perfect as a hearty breakfast or a side dish to complement fried catfish, these fritters are versatile enough to fit any occasion. They freeze beautifully, allowing for quick reheating in your toaster oven, making them a quick and satisfying option any day of the week. The trick to achieving the best texture lies in finely chopping the kale, ensuring every bite is enjoyable. Get ready to indulge in a dish that’s as good for your taste buds as it is for your body!
N/A
Servings
225
Calories
10
Ingredients
Ingredients
flour
1 cup (all-purpose)
yellow cornmeal
1 cup (fine)
salt
1 teaspoon (to taste)
fresh or frozen corn
2 cups (whole kernels)
kale
2 cups (finely chopped)
eggs
2 (lightly beaten)
melted butter or olive oil
2 tablespoons (melted)
milk
2 cups (whole or low-fat)
diced onion
1 cup (optional, sautéed)
bacon
2-4 slices (cooked and crumbled, optional)
Instructions
1
In a large mixing bowl, combine the flour, yellow cornmeal, and salt. Add the chopped kale and corn, mixing until evenly distributed.
2
In a separate medium bowl, lightly beat the eggs. Stir in the melted butter (or olive oil) and milk until well combined.
3
Make a well in the center of the dry ingredients and pour in the wet mixture, gently folding the ingredients together until just combined. Don't worry about overmixing; a few lumps are fine.
4
If using onion, sauté it in a bit of oil until translucent, then add it to the batter.
5
If you're adding bacon, cook it until crispy, crumble it into pieces, and stir it into the batter. Reserve some bacon grease for frying.
6
Heat a frying pan over medium heat and add a mixture of oil and the reserved bacon grease. Use enough to coat the bottom of the pan.
7
Once the oil is hot, drop large spoonfuls of batter (about 1/4 cup) into the pan. Cook for about 3 minutes until the edges start to firm up and bubble slightly.
8
Carefully flip the fritters and cook for another 1-2 minutes until golden brown and cooked through.
9
Ensure the fritters are cooked thoroughly, as they contain raw eggs. Serve warm with your choice of toppings, such as sour cream or shredded cheddar cheese.
Nutrition Information
8.75g
Fat
30g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Kale and Corn Fritters?
They are a nutritious twist on traditional Southern fare, combining the vibrant flavor of fresh kale with the sweetness of corn.
Which cookbook is this recipe adapted from?
This recipe is adapted from Cait Johnson's cookbook titled 'Witch in the Kitchen'.
Are these fritters considered healthy?
Yes, they are packed with nutrition and described as a guilt-free treat.
When is the best time to serve these fritters?
They are versatile enough for any occasion, serving well as a hearty breakfast or a side dish for dinner.
Can I serve these with fried catfish?
Yes, they make an excellent side dish to complement fried catfish.
Can these fritters be frozen?
Yes, they freeze beautifully for future meals.
How should I reheat frozen fritters?
They can be quickly and easily reheated in a toaster oven.
What is the secret to the best texture in these fritters?
The key is to finely chop the kale so that every bite is enjoyable.
What type of flour is required?
The recipe calls for 1 cup of all-purpose flour.
What kind of cornmeal should I use?
You should use 1 cup of fine yellow cornmeal.
Can I use frozen corn kernels?
Yes, you can use either 2 cups of fresh or frozen whole corn kernels.
How much kale is needed?
The recipe requires 2 cups of finely chopped kale.
How many eggs are in the batter?
The recipe uses 2 lightly beaten eggs.
What liquid fats can be used?
You can use 2 tablespoons of either melted butter or olive oil.
What kind of milk is recommended?
You can use 2 cups of either whole or low-fat milk.
Is onion a required ingredient?
No, 1 cup of diced, sautéed onion is an optional addition.
Can I add meat to the fritters?
Yes, you can add 2-4 slices of cooked and crumbled bacon as an optional ingredient.
Should I mix the dry and wet ingredients together all at once?
No, you should combine dry ingredients first, then wet ingredients separately, before folding them together.
Is it okay if there are lumps in the batter?
Yes, you should fold until just combined; a few lumps are fine.
What should I do with reserved bacon grease?
You can use the reserved bacon grease mixed with oil to fry the fritters for extra flavor.
What temperature should I use for frying?
You should heat your frying pan over medium heat.
How much batter should I use per fritter?
Drop large spoonfuls of batter, about 1/4 cup each, into the pan.
How long do the fritters cook on the first side?
They should cook for about 3 minutes until the edges firm up and bubble.
How long do they cook after flipping?
Cook for another 1-2 minutes until they are golden brown and cooked through.
Why must the fritters be cooked thoroughly?
They must be cooked thoroughly because the batter contains raw eggs.
What are some suggested toppings?
Common toppings include sour cream or shredded cheddar cheese.
How many calories are in one serving?
Each serving contains approximately 225 calories.
What is the fat content per serving?
There is 8.75g of fat per serving.
How many carbohydrates are in these fritters?
There are 30g of carbohydrates per serving.
How much protein is in a serving?
Each serving provides 6.25g of protein.