Monday, August 19, 2013

Corn and Kale Fritters

Another confession. My other confession was here. Today's confession: My family eats dinner with a table half-full of legos. We have an 8-person table. One half Star Wars Empire, one half happy family complaining over corn and kale fritters. We just carry on as if the other side of the table isn't full of chaos. Does that bother you? Shock you? No? You must be a parent of small children. Good thing we're only a family of 4. Where else would anyone sit?

Ok. So, corn and kale. Are you with me? My CSA has been literrally packing, no, I mean loading, no really, like gargantuan heaps of kale have been coming out of my CSA box. How do you get a 2-year old to eat kale? Fry it. Into a pancake. And tell him it's a pancake. 2-year old: Whacha makin', mamma? Me: Pancakes. Want a bite? 2-year old: Yea *eating pancake*...yum. Score!

And corn. A local farmer about a mile from my home sells corn for $3/dozen. Guess how many dozen I bought? Three dozen. Score! What did I do with all that corn, you ask? Well, these fritters for one. Then I blanched and froze the rest. Which takes all of 45 minutes to do and you have sweet corn picked at the height of summer freshness all winter long. Read about my method here.
Have you tried smoked paprika? I love it! Old grandma paprika that goes on top of deviled eggs- move over! Smoked paprika now lives in my cupboard. Not that I don't love my Grandma, I just mean to emphasize the old-fashioned-ness of paprika. Ya dig?

Printable Recipe Here

Corn and Kale Fritters
Recipe adapted from The Healthy Everthingtarian

serves 4 to 6 

Notes: The original recipe called for 1/2 c. whole wheat flour, 1/2 c. white flour and 1 c. corn meal. I had to adjust to what was in the pantry at the time. I thought my version was ab-fab.

1 cup corn flour
1/2 cup white flour
1/2 cup cornmeal
1 teaspoon smoked paprika
2 teaspoons kosher salt
2 cups fresh corn kernels
2 cups chopped kale
2 large eggs
2 tablespoon butter, melted
2 cups milk
1 tablespoon olive oil
1 clove garlic, finely minced
1 cup chopped onion

Mix the flours, cornmeal, spices, corn and kale in a large bowl. In a medium bowl, beat the eggs, melted butter and milk. Pour the wet ingredients into the dry, stirring gently until just mixed and set aside. Heat olive oil and garlic in a large skillet, add the onion and saute 3 minutes. Add to batter. Cover the bottom of a skillet with a thin layer of olive oil, and heat it over medium heat. Drop 1/4-cupfuls of batter into the hot pan and flatten them evenly into approximately 1/2-inch patties. Add more oil as needed to prevent sticking. Cook each fritter until it begins to bubble, then flip and cook an additional 1-2 minutes more until golden.