Kale-Corn Fritters - cooking recipe

Ingredients

1 cup flour
1 cup yellow cornmeal
1 teaspoon salt, to taste
2 cups fresh corn or 2 cups frozen corn
2 cups kale, chopped and packed (finely or roughly, depending on how much \"kale\" flavor you want)
2 eggs
2 tablespoons melted butter or 2 tablespoons olive oil
2 cups milk
1 cup diced onion (optional)
2 -4 slices bacon, crumbled (if you choose to add the bacon, it is nice to use the some of the fat for frying) (optional)

Preparation

In a large bowl, stir together the flour, cornmeal, salt, kale and corn.
In a medium bowl, lightly beat the eggs.
Mix in the oil/butter, and milk.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
This makes mixing in easier and faster.
If you are using the onion, sautee it, then add to your batter.
Also, if you are using the bacon, cook it and crumble it into the batter.
Reserve some of the bacon grease.
For both of these, it is better if you can cook your fritters in the same pan- the fact that you already cooked flavorful foods in that pan will add to the flavor of the fritters.
Do not worry if the batter seems kind of thin.
Due to the eggs it should fry up fine.
However, if you try one and feel it is still too thin, feel free to add more flour- about a Tbs at a time.
Heat a frying pan with oil and/or bacon grease over medium heat.
Add dollops (about 1/4 cup) of the batter and fry.
When the fritters are ready to be flipped they will begin to look firm and egg-like around the edges and begin to bubble slightly (This should be about 3 minutes).
Flip and cook the other side (1-2 min).
It is much like cooking pancakes, and is pretty easy to get the hang of.
You may need to fiddle with your heat.
Be sure these are cooked through as they do contain raw eggs.
Serve warm.
I like mine with sour cream, my boyfriend likes his with sour cream and cheddar.
For Vegetarian Omit the bacon.