My Kale beds are overflowing and I like to use as much as I can for creative recipes. I have been making these Kale Cakes every summer and never get bored of the flavorful and crispy cakes. Add an egg over easy for a great Brunch Dish.
1 cup flour
1 cup fine yellow cornmeal
1 teaspoon salt, or to taste
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
2 large eggs
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
Butter or oil for frying
- 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.
- Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden.
- Add the sautéed onion to the batter, mix again, then drop about 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, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm