These cavolo nero and corn fritters are perfect for brunch, lunch or a vegetarian dinner. They are tasty and nutritious, plus gluten-free and nut-free, making them ideal for lunch boxes. They are served with a side of spiced mayo yoghurt sauce. If you’ve been looking for creative cavolo nero recipes (also known as Lacinato kale or Tuscan kale), make sure to give these healthy fritters a go.

What if I told you these are the best fritters I’ve ever tried? Well, they are! And, I’m not bragging. They are perfectly crispy, light and not too bready, with the gorgeous fresh flavour of leafy greens and sweet corn. 

I think magic happens when you cook fritters made with shredded kale as well as sweet corn. You know how kale gets nice and crispy when you roast it? I think this works just as well in a frying pan. Plus, the batter has a little grated Parmesan cheese which melts into the most delicious crust when these corn fritters are cooked.

These fritters can be made with regular kale or cavolo nero (Lacinato kale, Tuscan kale) and fresh, frozen or canned corn. They are gluten-free, nut-free and vegetarian-friendly.

What Are Fritters?

A fritter is a fried pastry or a pattie made with thick batter or breading filled with shredded or chopped veggies, meat, seafood, cheese, fruit or other ingredients. Fritter batter looks like something between a pancake batter and burger or pattie mixture. It’s thick and moist but not too runny. Fritters are usually shallow-fried or deep-fried in oil to achieve a crispy crust. They can be sweet or savoury.

You can often find fritters on breakfast and brunch menus in cafes. I still remember my first experience with corn fritters at Bills cafe on Crown Street in Sydney. They were a little more doughy than I like but so delicious. You might have seen recipes for zucchini fritters, sweet potato fritters and corn is often added because it gives them great texture and sweetness.

What Is Cavolo Nero?

Cavolo nero is also known as Tuscan kale or Lacinato kale, and it works brilliantly in fritters. Here is a pic of what it looks like. The leaves are dark green and have that lovely marbling texture. Similarly to kale, the leaves are more stringent than say spinach or chard and need a bit of preparation before you eat them. 

If you want to eat cavolo nero or kale raw, you have to give it a little massage to break down the fibres and to make it easier to digest (and to chew!). Otherwise, it can be sauteed, braised, stir-fried or added to soups and stews. You can also roast cavolo nero leaves like you would with kale chips.

Cavolo nero is as nutritious as kale. It’s full of antioxidants, vitamins and minerals and rich in fibre. It’s low in carbs and calories, making it perfect for those following a weight loss plan.

How To Make Corn Fritters

First, we have to prepare our two key ingredients: cavolo nero (or regular kale) and sweet corn. 

Cut the leaves away from the firm stalk (you can use it in a soup) and slice into thin strips. Sprinkle the shredded cavolo nero leaves with a little salt and massage for 20-30 seconds with your hands. This process will soften the fibres and moisten the leaves.

I used fresh corn in this recipe. I cooked it in boiling water for 2-3 minutes, then rinsed under cold water and sliced the kernels off. You can use canned or frozen sweet corn instead. If using frozen corn, defrost it in a bowl of hot water first.

What’s In The Fritter Batter

To make the batter, combine our pre-massaged cavolo nero leaves with sweet corn kernels in a bowl. Add the seasonings, eggs, and grated Parmesan cheese and stir. Finally, I used a bit of cassava flour to thicken the batter. It’s a grain-free, nut-free starchy flour and you can find it in health food stores and online. You can also use tapioca flour, arrowroot flour, buckwheat or quinoa flour.

The batter will look like it might not hold together when you make the fritters out of it, but trust me, it will all work out!

Try This Next Grandma Denny’s Homemade Ranch Dip

Cooking Th Fritters

Okay, now the most exciting part of the process: frying the fritters. You don’t need too much oil to get these babies nice and crispy. I use about two tablespoons, to begin with, and get the pan medium-hot. Use a 1/4 cup or a tablespoon to scoop a pancake-sized fritter. Pop it in the pan and use the back of the spoon or the cup to press it to flatten it down.

As I said before, it might seem like the fritters won’t hold, but once they start to cook, the batter and the melted Parmesan will glue everything together, and the bottom will crisp up. Turn them over with a spatula after about 2-3 minutes or when you see the edges are starting to brown. Add a little more oil when you flip them over to prevent burning and to ensure that lovely crispiness. 

What To Serve With Fritters

Every good fritter needs something to be dipped in. You can use regular mayonnaise, tomato sauce, sweet chilli sauce, pesto or aioli. I make a simple sauce with mayonnaise, Greek yoghurt, tomato paste, basil and garlic. Curried yoghurt or mayo with some grated garlic would also be a tasty condiment. 

Fritters go well with fried or poached eggs, as you can use them to mop up all that runny yolk. If having these for lunch or dinner, serve a side salad or green veggies. I decided on a few cherry tomatoes. 

Want to take it up a notch? Crispy bacon, smoked salmon or pan-fried mushrooms would be wicked additions.

How Long Do The Fritters Keep?

I’ve kept these in the fridge for the next two days, and they were just as tasty cold or reheated in a pan. Store them in an airtight container. I haven’t tried freezing them, but in general, fritters can be frozen for up to 3 months. Defrost in the fridge overnight and reheat in a pan in a little oil to return the crispiness.

More Recipes You Might Like

Broccoli Cauliflower & Halloumi Fritters With Coriander Aioli
Low-Carb Cauliflower Hash Browns
Paleo Broccoli Pancakes
Cavolo Nero Salad With Tomatoes & Fried Garlic Oil
Turmeric Chicken & Kale Salad With Honey Lime Dressing
Vegan & Paleo Mushroom Nut Roast

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

These cavolo nero (kale) and sweet corn fritters are abslutely delicious and full of nutrients. Served with a little spicy sauce, these can be enjoyed for breakfast or brunch, lunch, vegetarian dinner or as an appetizer. They are gluten-free and nut-free.

• First, we have to prepare our two key ingredients: cavolo nero (or regular kale) and sweet corn.
• Cut the cavolo nero leaves away from the firm stalk (you can use it in a soup) and slice into thin strips. Sprinkle the shredded cavolo nero leaves with a little salt and massage for 20-30 seconds with your hands. This process will soften the fibres and moisten the leaves.
• I used fresh corn in this recipe. Cook it in boiling water for 2-3 minutes, then rinse under cold water and slice the kernels off. You can use canned or frozen sweet corn instead. If using frozen corn, defrost it in a bowl of hot water first.
• Combine shredded, massaged cavolo nero with corn and the rest of the ingredients except for the flour. Mix well and then add the flour. Stir well.
• Preheat a large frying pan over medium-high heat. Add about two tablespoons of oil, to begin with. Use a 1/4 cup or a tablespoon to scoop a pancake-sized fritter. Pop it in the pan and use the back of the spoon or the cup to flatten it down.
• It might seem like the fritters won’t hold, but once they start to cook, the batter and the melted Parmesan will glue everything together, and the bottom will crisp up. Turn them over with a spatula after about 2-3 minutes or when you see the edges are starting to brown. Add a little more oil when you flip them over to prevent burning and to ensure that lovely crispiness. Cook for two more minutes on the other side. I had to cook the mix in two batches.
• In the meantime, combine the sauce ingredients in a bowl and mix well. Serve the fritters with the sauce and a side salad or some cherry tomatoes.

Notes

• Kale or Swiss chard can be used instead of cavolo nero.
• For a dairy-free version, omit the cheese. The crust might be of slightly different texture but they fritters should still cook well.

Nutrition

• Serving Size: 4-5 fritters
• Calories: 487
• Sugar: 7.1 g
• Sodium: 639.5 mg
• Fat: 30.8 g
• Saturated Fat: 6.5 g
• Carbohydrates: 42.9 g
• Fiber: 3.8 g
• Protein: 14.9 g
• Cholesterol: 194.3 mg

Keywords: Sweet Corn, Cavolo Nero, Kale, Fritters, Brunch, Breakast, Lunch, Vegetarian

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
3. Add mayo and sour cream to bowl.
4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

• 1 cup sour cream (see notes)
• 1 cup mayo (see notes)
• 1 tsp. grated onion
• 2 tsp. dried dill weed
• 2 tsp. Beau Monde Seasoning (see notes)

Instructions

1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
3. Chill an hour or so before serving.

 

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Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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