Corn and Kale Fritters

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. Set aside.

Heat olive oil and garlic in a large skillet over medium heat then add the onion and saute 3 minutes. Add this into the 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. Don’t crowd the pan—you may need to do this in batches. Add more oil as needed to prevent sticking. Cook each fritter until it begins to bubble on the top, about 3 minutes. Then flip and cook an additional 1-2 minutes more until golden. Remove cooked fritters from the pan and cook the remaining batter, adding more oil as needed.

Recipe adapted from The Healthy Everthingtarian.