Kale Fritters

Source: Ministry of Agriculture, Food Production, Fisheries and Rural Development

www.malff.com

Ingredients

 

1/2 cup chopped chive

3 tablespoons olive oil

1/2 cup flour; 1 cup corn

1/2 cup fine yellow cornmeal

1/2 teaspoon salt

1 cup finely chopped kale

1 large egg; 1 cup milk

1 tablespoon olive oil

Lemon for garnishing

 

Method

 

1. Pour olive oil in a sauce pan, sauté the chive in a few teaspoons of vegetable oil and let cool slightly.

 

2. In a large bowl, mix the flour, cornmeal, salt, corn and kale.

 

3. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine.

 

4. Pour wet ingredients into dry and mix briefly.

 

5. Add the cooked chive and stir to combine.

 

6. 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.

 

7. Keep cooking in batches and serve warm with a little squeeze of lemon.

 

8. 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.

 

Serves 4 – 6 persons