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1
In a large bowl, stir together the flour, cornmeal, salt, kale and corn.
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2
In a medium bowl, lightly beat the eggs.
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3
Mix in the oil/butter, and milk.
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4
Make a well in the center of the dry ingredients and pour in the wet ingredients.
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5
This makes mixing in easier and faster.
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6
If you are using the onion, sautee it, then add to your batter.
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7
Also, if you are using the bacon, cook it and crumble it into the batter.
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8
Reserve some of the bacon grease.
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9
For both of these, it is better if you can cook your fritters in the same pan- the fact that you already cooked flavorful foods in that pan will add to the flavor of the fritters.
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10
Do not worry if the batter seems kind of thin.
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11
Due to the eggs it should fry up fine.
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12
However, if you try one and feel it is still too thin, feel free to add more flour- about a Tbs at a time.
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13
Heat a frying pan with oil and/or bacon grease over medium heat.
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14
Add dollops (about 1/4 cup) of the batter and fry.
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15
When the fritters are ready to be flipped they will begin to look firm and egg-like around the edges and begin to bubble slightly (This should be about 3 minutes).
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16
Flip and cook the other side (1-2 min).
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17
It is much like cooking pancakes, and is pretty easy to get the hang of.
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18
You may need to fiddle with your heat.
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19
Be sure these are cooked through as they do contain raw eggs.
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20
Serve warm.
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21
I like mine with sour cream, my boyfriend likes his with sour cream and cheddar.
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22
For Vegetarian Omit the bacon.
