Mini Kale & Corn Fritters

Mini Kale & Corn Fritters


  • 2 free range eggs
  • 3/4 cup self raising flour
  • 1/2 teaspoon each cumin seeds, ground coriander, turmeric and garlic powder
  • 1 teaspoon celery salt
  • 1 can sweetcorn, drained
  • 4 large kale leaves, stripped from stem and finely chopped
  • 1 spring onion, finely sliced
  • 3-4 sprigs fresh mint, shredded
  • oil for frying
  • aioli, to serve
Very moreish and perfect for parties, these mini fritters are an easy snack for guests to hold in their other hand! Makes around 24 fritters

Lovely and light, these fritters pair well with gin & tonic, and with a light seltzer or RTD. Try with Gordon's Sicilian Lemon Gin and Fever-Tree Light Cucumber Tonic Water, or Tui Hard Soda Vodka Feijoa Apple

  1. In a large bowl, whisk the eggs until lightly beaten, then add flour, spices and salt. Whisk to combine.
  2. Add the corn, kale, spring onion and mint, and fold together. Heat a small amount of oil in a non-stick frying pan, and add dessert spoon-sized dollops of the mixture into fritters, flattening them slightly with the back of the spoon. Aim to make 4-5 at a time.
  3. Cook both sides for around 1-2 minutes each, or until golden and puffed. Arrange on a lined baking tray and keep warm in the oven, while continuing to cook the remaining mix.
  4. Serve the fritters warm, with an aioli dip.

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