Ingredients
-
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
-
2 -4 slices bacon, crumbled (if you choose to add the bacon, it is nice to use the some of the fat for frying)
Instructions
- 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.