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Kale, Corn & Capsicum Fritters
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| Kale, Corn & Capsicum Fritters | |
| Course: Breakfast, Dinner, Lunch, Snack Yield : 12-14 fritters Prep Time : 15m Cook Time : 25m Ready In : 40m Ingredients | |
| 1 cup | plain flour |
| 1 tsp | baking powder |
| pinch | salt |
| pinch | paprika |
| 2 | eggs |
| 1/2 cup | milk |
| 2 cup | finely chopped kale, leaves washed and drained |
| 1/2 | red capsicum, finely diced |
| 2 fresh corn cobs, kernels cut | |
| 1/2 | red capsicum, finely diced |
| 3 | spring onions, finely sliced |
rice bran oil to fry
Method
Step 1
Place the plain flour, baking powder, salt and paprika in a large bowl and mix to combine.
Step 2
Place the eggs and milk in a small bowl and whisk to combine. Gradually add the wet ingredients to the dry ingredients and whisk to combine, removing any lumps.
Step 3
Add the kale, corn, capsicum and spring onions and mix to combine.
Step 4
Heat 1-2 tablespoons of rice bran oil in a frying pan over medium heat. Add heaped tablespoonfuls of batter per fritter, and cook the fritters in batches for 2-3 minutes each side or until golden.
Step 5
Serve fritters for breakfast, lunch or dinner on your child’s tasting plate or as a snack.
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