Bialik College Kitchen Garden Program Ingredients: 2 leeks, finely chopped 1 cup plain flour 1 cup semolina 1 teaspoon salt 1 tablespoon sage, finely chopped 2 cups fresh corn 1 cup kale, stems removed and chopped 1 cup cabbage, finely shredded 2 eggs 2 cups milk 2 tablespoons butter, melted rice bran oil to fry
chopping board knife 2 bowls frying pan metric measuring cups/spoons
Method: 1. 2. 3. 4. 5.
Saute leeks and set aside. Melt butter and set aside. Mix together the flour, semolina, corn, kale,cabbage, sage, leeks and salt. In another bowl, whisk together the eggs, butter and milk. Mix the wet ingredients into the dry ingredients. If the mixture feels to thin, add 1 tablespoon of flour at a time to firm up mixture. 6. Heat up frying pan, cook fritters in batches until golden & crisp.