Smokey Corn Fritters with Spiced Kale Chips

Prep time:

Cook time:

Serves: 4

Corn fritters are a favourite in most households, and ours is no exception. Adding a touch of smoked paprika enhances the fritter tremendously and a serving of crispy kale chips on the side makes this a healthy and delicious meal.


Once cooled, the fritters can be frozen for up to 3 months.
Make in mini size for canapés
Serve with red onion marmalade, tomato salsa or hommous.


  1. Pre-heat oven to 160C. Place kale on a large baking tray and rub leaves in oil and Roast Vegetable Herb Mix. Place in oven for 15-20 minutes until crisp. Set aside.
  2. Whisk together eggs and milk before adding flour, smoked paprika and salt. Whisk to a smooth batter then stir in both types of corn.
  3. Heat 1mm oil over medium heat in a large frying pan, then ladle in batter to desired size. Cook for 2-3 minutes each side until golden. Move to paper towel while finishing cooking, then serve with kale chips.