Corn and kale – super healthy fritters which are easy to make.
Corn and kale fritters are one of the most popular adaptation of the Corn Fritter recipe in my Fresh and Gluten Free book! Kids love them. Adults love them! They can be cooked on a camp fire. Take them to a barbecue for something different. Eat them hot straight out of the pan. Take the leftovers (if there are any) for lunch the next day. If you are not a fan of kale, then swap it out for rainbow chard or spinach. Don’t want anything green in them? Blitz some cauliflower and use that instead.
Corn and kale are two ingredients that make for very healthy fritters and are readily available most of the year. I’ve added some cheese and chilli for extra flavour because it takes them to a new level. There are loads of options for substituting other vegetables or adding in bacon or chopped salami. For extra oomph, shred some leftover roast chicken into the mix and stir in some mayonnaise too. At Christmas time, use up leftover turkey, and serve them with your cranberry sauce!
There are a couple of tricks to making them perfectly. Firstly, the secret with perfect pan seared kale is to do it on a low heat and that way it won’t burn and go brown. And, if you cook it slowly it gets rid of that slightly bitter taste that often puts people off kale. Secondly, the other trick is don’t be tempted to cook them too fast because they will burn on the outside before you’ve properly cooked the flour etc on the inside.
Finally, make a double batch and freeze them for when you are super busy during the week. They’ll reheat in the microwave in the same amount of time it takes to get the relish out of the fridge and butter the bread!
Corn and Kale Fritters
Ingredients
- Corn and kale go really well together and are a great base for all sorts of spices. You can also add some shredded roast chicken, or some diced bacon.
- Ingredients - makes 10
- kernels from 4 fresh corn cobs
- 3 stems of fresh kale centre stalk removed
- 2 tablespoons cream cheese
- 3 eggs
- 1 teaspoon fresh chilli paste
- 1 teaspoon vegetable stock powder or just salt
- 3/4 cup self raising flour
Instructions
Steps to Success:
- Put the kernels in a large microwave safe bowl, and zap for 3 minutes on high.
- Finely chop the kale and saute in a large griddle or fry pan for about 2 minutes on low.
- Take corn out of microwave, add the kale and the cream cheese and stir well. The heat will melt the cream cheese and get it evenly through the mixture. Allow to cool for 5 minutes.
- Add all the other ingredients and mix well.
- Reheat the pan, and put heaped tablespoons in to gently fry for about 3 - 4 minutes on each side. Don't be tempted to make them too big, or too fat because they will burn on the outside before the middle is properly done.
- **You can freeze these in zip lock bags and reheat them in the microwave for a quick lunch, or with bacon for a Sunday breakfast.