I love topping salad with fritters. The sweetness of the corn pairs with the spicy arugula in a delicious way!
What you need:
- Oil for Frying, Sunflower is My Prefered Oil
- 1 Cup Flour
- ¾ Cup Seltzer or Club Soda
- 2 Cups Fresh Corn Kernels
- ½ Cup Chopped Kale Leaves
- Salt & Pepper
- Optional: Lemon & Shallot Vinaigrette and Arugula Greens
Pour enough oil in a deep pot, so that it comes up halfway. To use less oil, I usually use a smaller pot and make more batches. Heat over medium-high till it’s 350 F. Don’t have a thermometer? If you place a grain of rice in the oil and it pops up and starts cooking, then your oil is hot enough!
Whisk together the flour, seltzer, salt & pepper. Gently fold in the corn and kale. Now it’s time to fry! Use a large spoon to carefully dollop the batter into the hot oil. Fry until the fritters are golden brown for about 3 minutes. Transfer to a paper towel lined plate. Sprinkle it with salt on top of dressed arugula salad. Serve hot!