Kale & Corn Fritters (Gluten-Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kale and sweet corn fritters bound with egg and cassava flour, served with a spicy yogurt sauce. These are nutritious, crispy-edged vegetable fritters that work as a brunch main, lunch, or party appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 150 g cavolo nero (kale, diced (6 leaves))
- 1/2 teaspoon sea salt
- 2 cobs corns (boiled for 2-3 minutes)
- 1 spring onion (finely diced)
- 1/2 red chili
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan
- 3 eggs
- 1/2 cup cassava flour
- Olive oil or coconut oil for cooking (about 4-5 tablespoons)
- 1 tablespoon mayonnaise
- 2 tablespoons plain yoghurt (of choice)
- 1 teaspoon tomato paste
- 5 basil leaves (finely chopped)
- 1 small clove garlic (grated)
- A pinch of salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 112mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 72mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.