Cheesy Kale & Corn Cakes

12 fritters
Active Time
Cook Time
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  • 1 1/4 cups all-purpose flour
  • 1 cup cornmeal, finely ground
  • 1 jalapeño, finely diced (optional)
  • 2 tablespoons finely chopped chives
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 2 cups fresh corn kernels
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 2 cups milk
  • 2 cups finely chopped kale
  • 1 1/2 cups (6 ounces) Roth® Organic Sharp Cheddar Cheese, shredded
  • 1 tablespoon olive oil, plus additional olive oil for cooking cakes
  • 1 cup diced onion
  • 1 clove garlic, finely minced
  • Sliced avocado, fried egg, hot sauce, salsa or sour cream, for serving


  1. In a medium bowl, beat eggs, melted butter and milk. Pour the wet ingredients into the dry. Fold mixture gently until just mixed. Fold in chopped kale. Set aside.
  2. Heat olive oil in a large skillet over medium-low heat. Add onion and saute 3 minutes. Add garlic, cooking an additional minute, until fragrant. Remove from heat, and fold the onion-garlic into the batter.
  3. Return skillet to stovetop. Cover bottom with a thin layer of olive oil. Drop 1/4-cupfuls of batter into skillet and spread evenly, so they’re 1/4-inch thickness. Cook each cake until it begins to bubble, then flip and cook an additional 3-4 minutes until golden brown and cooked through. Serve warm with toppings of your choice.
  4. For freezing: Let the cakes cool, then freeze between sheets of parchment paper. To reheat, thaw cakes then pan-fry for a few minutes on each side, until warmed through.