Kale Corn and Onion Skillet Cakes
Crispy on the outside and tender on the inside, these Kale Corn and Onion Skillet Cakes are a delightful fusion of fresh veggies and hearty flavors. Packed with nutrient-rich kale, sweet bursts of corn, and caramelized onions, these savory cakes boast a perfect balance of texture and taste. Made with a simple batter of all-purpose flour and cornmeal, they’re lightly seasoned with garlic powder and black pepper for a flavorful kick. Pan-fried to golden perfection in a mix of olive oil and butter, these skillet cakes come together in just under an hour, making them ideal for a quick vegetarian dinner or a crowd-pleasing appetizer. Serve them warm with a dollop of sour cream, a drizzle of hot sauce, or a squeeze of lemon for a vibrant finish. Enjoy this wonderful way to elevate humble ingredients to a dish that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups kale
- 1 cup corn kernels
- 1 medium yellow onion
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.75 cup milk
- 1 large egg
- 3 tablespoons olive oil
- 1 tablespoon butter
Instructions
Wash and dry the kale, remove the stems, and finely chop the leaves until you have 2 cups. Set aside.
Slice the yellow onion thinly. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until caramelized. Remove from heat.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, black pepper, and garlic powder.
In a separate bowl, whisk together the milk and egg until smooth. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the chopped kale, corn kernels, and caramelized onion into the batter, ensuring the mixture is evenly combined.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the skillet is hot, spoon about 1/4 cup of the batter per cake into the skillet, flattening slightly with the back of a spoon.
Cook the cakes for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed.
Once cooked, transfer the skillet cakes to a paper towel-lined plate to drain any excess oil.
Serve warm, optionally with sour cream, hot sauce, or a squeeze of lemon for extra flavor. Enjoy!
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 307.2 g | 112% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 26.0 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 439 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
