These cavolo nero (kale) and sweet corn fritters are abslutely delicious and full of nutrients. Served with a little spicy sauce, these can be enjoyed for breakfast or brunch, lunch, vegetarian dinner or as an appetizer. They are gluten-free and nut-free.
Ingredients
- 150 g cavolo nero kale, diced (6 leaves)
- 1/2 teaspoon sea salt
- 2 cobs corns boiled for 2-3 minutes
- 1 spring onion finely diced
- 1/2 red chili
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan
- 3 eggs
- 1/2 cup cassava flour or tapioca flour
- Olive oil or coconut oil for cooking about 4-5 tablespoons
For the sauce
- 1 tablespoon mayonnaise
- 2 tablespoons plain yoghurt of choice
- 1 teaspoon tomato paste
- 5 basil leaves finely chopped
- 1 small clove garlic grated
- A pinch of salt
Instructions
- First, we have to prepare our two key ingredients: cavolo nero (or regular kale) and sweet corn.
- Cut the cavolo nero leaves away from the firm stalk (you can use it in a soup) and slice into thin strips. Sprinkle the shredded cavolo nero leaves with a little salt and massage for 20-30 seconds with your hands. This process will soften the fibres and moisten the leaves.
- I used fresh corn in this recipe. Cook it in boiling water for 2-3 minutes, then rinse under cold water and slice the kernels off. You can use canned or frozen sweet corn instead. If using frozen corn, defrost it in a bowl of hot water first.
- Combine shredded, massaged cavolo nero with corn and the rest of the ingredients except for the flour. Mix well and then add the flour. Stir well.
- Preheat a large frying pan over medium-high heat. Add about two tablespoons of oil, to begin with. Use a 1/4 cup or a tablespoon to scoop a pancake-sized fritter. Pop it in the pan and use the back of the spoon or the cup to flatten it down.
- It might seem like the fritters won't hold, but once they start to cook, the batter and the melted Parmesan will glue everything together, and the bottom will crisp up. Turn them over with a spatula after about 2-3 minutes or when you see the edges are starting to brown. Add a little more oil when you flip them over to prevent burning and to ensure that lovely crispiness. Cook for two more minutes on the other side. I had to cook the mix in two batches.
- In the meantime, combine the sauce ingredients in a bowl and mix well. Serve the fritters with the sauce and a side salad or some cherry tomatoes.
Notes
- Kale or Swiss chard can be used instead of cavolo nero.
- For a dairy-free version, omit the cheese. The crust might be of slightly different texture but they fritters should still cook well.
Nutrition
Serving: 1 fritter | Calories: 80kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 169mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1386IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg
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