All of the veggies in these delicious fritters came from my CSA this afternoon. I was trying to find a way to use up the kale and corn in one fell swoop, and stumbled across this recipe. These fritters are really yummy and I can’t wait to have one with a fried egg on top for breakfast tomorrow morning.
Corn, Kale, and Leek Fritters
Serves 4-6 (makes 15-16 fritters)
Recipe by Just the Tip / Inspired by Cait Johnson
Here’s what I used:
- 1 cup flour
- 1 cup fine yellow cornmeal
- 2 cups fresh (or thawed frozen) corn — about 3 ears worth
- 2 cups finely chopped, firmly packed kale
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup skim milk
- 1 cup cream (or use all milk instead of the cream)
- 2-3 cups sliced leeks, cleaned — 2 leeks worth
- oil for frying
- lemon for garnish
Here’s what I did:
- Saute the leeks in a few tsp of oil and let cool slightly.
- In a large bowl, mix the flour, cornmeal, salt, corn and kale.
- In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Add the cooked leeks and stir to combine.
- Heat or oil in a large frying pan. Drop 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking.
- Cook until cakes begin to bubble and are browned on the bottom, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Sprinkle with a little salt once you flip them.
- Keep cooking in batches and serve warm with a little squeeze of lemon.