These quick and easy Kale Fritters combine healthy greens and sweet corn in a crispy, golden fritter batter—ideal for a healthy snack, appetizer, or side.
Kale fritters are one of those versatile, easy recipes that can make you feel a little proud of putting something healthy and delicious on the table.
These fritters are golden, crispy on the outside, and packed with chopped kale and sweet corn for texture and flavor.
I love how these fritters balance lightness and heartiness—they’re filling without being too heavy and pair beautifully with almost anything, from eggs to fresh salsa.
This recipe is straightforward and doesn’t need any special ingredients, which makes it even better for a weeknight meal or a quick brunch.
The batter is as simple as mixing flour, eggs, and milk, then folding in your veggies and seasoning. A bit of ground cumin adds a warm, earthy flavor that complements the sweetness of the corn and the slight bitterness of the kale.
Whether you’re looking for a snack or a side dish, these fritters bring a lot of satisfaction with very little effort! I usually serve them as a light dinner with a fried egg.
If you love fritters, then you've got to try Cabbage Fritters, Zucchini and Corn Fritters, Cheesy Leek Fritters, Moroccan Spiced Chickpea Carrot Fritters and Cheesy Courgette Fritters! Can you tell that we're fans of using up veggies in fritter form?
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Why You'll Love This Recipe
- Easy and Quick: The entire recipe takes no longer than 30 minutes, perfect for busy weekdays.
- Healthy Ingredients: Kale and corn provide fiber, vitamins, and antioxidants in a delicious package.
- Versatile: Enjoy these fritters for breakfast, lunch, or even as an appetizer.
- Kid-Friendly: The fritters are mild enough for kids and a good way to introduce them to kale.
Ingredients
- Kale: This nutrient-rich green brings texture and an earthy flavor. Remove the stems, which can be tough, and chop the leaves finely for the best consistency.
- Corn: Adds a touch of sweetness and slight crunch. You can use canned, frozen, or fresh corn. If you’re using frozen, a quick rinse under warm water is all it needs.
- All-Purpose Flour: Holds the batter together. You could use a gluten-free flour blend if needed.
- Eggs: Help bind the fritters. Make sure to whisk them well for a smooth batter.
- Milk: Adds a bit of moisture and helps keep the fritters soft inside. Dairy-free milk alternatives, like almond milk, also work well.
- Onion: Adds a mild sweetness and depth. You can use green onions or even shallots if you prefer.
- Garlic: Adds a nice aromatic flavor that complements the kale and corn.
- Salt & Pepper: Essential seasonings to bring out all the other flavors.
- Cumin: Just a hint brings warmth and a subtle earthiness. If you’re not a fan, you can leave it out or try smoked paprika.
- Oil for Frying: Any neutral oil works well, like vegetable or olive oil. Make sure the oil is hot enough before frying to get that crisp outer texture.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Wash and finely chop the kale, discarding any tough stems. If using fresh corn, cook it briefly and set aside. For frozen, run it under warm water so it isn’t frozen solid.
In a large bowl, whisk together the flour, eggs, milk, salt, pepper, and cumin until smooth.
Stir the chopped kale, corn, onion, and garlic into the batter until everything is well combined.
Heat 1-2 tablespoon of oil in a large skillet over medium heat. Scoop spoonfuls of the kale mixture into the pan, flattening each one slightly with a spoon to form fritters.
Fry each fritter for about 3-4 minutes per side, or until golden brown and cooked through. Cook in batches to avoid overcrowding the pan.
Transfer the fritters to a plate lined with paper towels to drain any excess oil.
Serve them warm, with a dollop of sour cream, a fried egg, or your favorite dipping sauce.
Serving Suggestions
- Serve warm with a dollop of sour cream, Cane's Sauce(copycat), Greek yogurt, or a drizzle of sriracha aioli.
- Pair them with a poached or fried egg on top for a breakfast twist.
- Make it a meal by serving the fritters alongside a simple green salad or roasted veggies.
- Try them with fresh salsa, guacamole, or tzatziki as a light snack.
- Make it heartier by serving with some Persian Lentils, Spanakorizo - Greek Spinach Rice, or Garlic Fried Rice
- Add a squeeze of lemon juice over the fritters for a bright, tangy flavor.
- Serve it up with some healthy Legumes, like Butternut Beans.
Variations
- Cheesy Fritters: Add a small handful of shredded cheese, like cheddar or Parmesan, for extra flavor.
- Spicy Fritters: Mix in a finely chopped chili or a pinch of red pepper flakes.
- Herby Fritters: Add a handful of chopped herbs like parsley or chives for freshness.
- Gluten-Free Fritters: Use a gluten-free flour blend instead of all-purpose flour.
- Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) and a dairy-free milk alternative.
Storage
Store: You can store leftover fritters in an airtight container in the fridge for up to three days. To reheat, simply pop them in a hot skillet for a couple of minutes on each side, or warm them up in the oven at 350°F until heated through.
Reheat: To reheat, simply pop them in a hot skillet for a couple of minutes on each side, or warm them up in the oven until heated through.
Freeze: To freeze, let the fritters cool completely, then place them on a baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag. They’ll keep for up to two months. Reheat straight from the freezer by baking in the oven until crispy and hot.
Cuisine
These kale fritters take inspiration from simple, rustic dishes you’d find in many cultures, especially where greens are a staple.
Fritters are popular worldwide, with versions like Indian pakoras, Mediterranean zucchini fritters, and even Japanese tempura.
My recipe takes a Western approach with familiar ingredients but keeps that global fritter spirit. With kale, corn, and a touch of cumin, this recipe has a balanced and approachable flavor, with great textures.
Top tips
- Don’t overcrowd the skillet. Fry the fritters in batches so they cook evenly and get crispy.
- Make sure the oil is hot before adding the batter; otherwise, the fritters may turn out soggy.
- Press each fritter down lightly with a spoon once it’s in the pan to get an even thickness and crispiness.
- Use a non-stick skillet or well-seasoned cast iron to prevent sticking.
- Adjust seasonings to taste. A sprinkle of smoked paprika or some fresh herbs can add even more depth.
FAQ
No, just finely chop it, and it will cook perfectly in the batter.
Yes! Try spinach, spring greens, or chard.
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📖 Recipe
Kale Fritters
Equipment
- Bowl
- Skillet
Ingredients
- 2 cups kale 100 g finely chopped (remove tough stems)
- ½ cup corn 75g, canned, frozen, or fresh
- ½ cup all-purpose / plain flour 60g
- 2 large eggs
- ¼ cup milk 60ml
- 1 small onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cumin
- 2 tablespoons oil for frying, more if needed
Instructions
- Wash and finely chop the kale, discarding any tough stems. If using fresh corn, cook it briefly and set aside. For frozen, run it under warm water so it isn’t frozen solid.
- In a large bowl, whisk together the flour, eggs, milk, salt, pepper, and cumin until smooth.
- Stir the chopped kale, corn, onion, and garlic into the batter until everything is well combined.
- Heat 1-2 tablespoon of oil in a large skillet over medium heat. Scoop spoonfuls of the kale mixture into the pan, flattening each one slightly with a spoon to form fritters.
- Fry each fritter for about 3-4 minutes per side, or until golden brown and cooked through. Cook in batches to avoid overcrowding the pan.
- Transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve them warm, with a dollop of sour cream, a fried egg, or your favorite dipping sauce.
Notes
- Don’t overcrowd the skillet. Fry the fritters in batches so they cook evenly and get crispy.
- Make sure the oil is hot before adding the batter; otherwise, the fritters may turn out soggy.
- Press each fritter down lightly with a spoon once it’s in the pan to get an even thickness and crispiness.
- Use a non-stick skillet or well-seasoned cast iron to prevent sticking.
- Adjust seasonings to taste. A sprinkle of smoked paprika or some fresh herbs can add even more depth.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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