Corn & Kale (or Turnip Top) Fritters
1/2 c. Whole-Wheat Flour
1/2 c. White Flour
1 c. Cornmeal
1-2 tsp. salt (or more to taste)
2 c. corn kernels (fresh or frozen, thawed)
2 c. firmly packed, finely chopped kale
2 lg. eggs
2 TBL butter, melted
2 c. milk
1 TBL olive oil, plus more for frying
1 c. chopped onion
Mix flours, cornmeal, salt, 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 and set aside. Heat 1 TBL. of the oil in a large skillet, add onion and sauté for 3 minutes. Add to the batter.
Cover the bottom of a skillet with about 1/4 inch of oil and heat it over medium heat. Drop 1/4 cupfuls of batter into the hot oil and flatten them evenly into 1/2 inch thick patties. Add more oil as needed to prevent sticking. Cook each fritter until it begins to bubble, then flip and cook 1-2 minutes more, until golden.