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Swiss Chard Fritters

This recipe comes from Yotam Ottolenghi and Sami Tamimi’s Jerusalem: A Cookbook.

Note: The original recipe calls for Swiss chard. Spinach, kale, mustard greens, etc., can all be substituted. If using spinach, increase by about 1/2 and wilt in a pan rather than boil. For the herbs, adjust freely to what you have on hand or prefer.

  • 14 oz Swiss chard
  • ½ cup chopped Italian parsley
  • ¼ cup chopped cilantro
  • ¼ cup chopped dill
  • 1½ teaspoons grated nutmeg
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • freshly cracked pepper
  • 3 tablespoons flour
  • 2 cloves garlic, crushed
  • 2 large eggs
  • 3 ounces crumbled feta cheese
  • Olive oil for frying
  • Lemon wedges for serving
  1. Bring a large pot of salted water to a boil, add greens, and simmer for 5 minutes. Drain and squeeze the leaves.
  2. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until smooth. Fold in feta by hand.
  3. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Spoon in a heaping tablespoon of mixture for each fritter. Press down gently to get each fritter about 1 cm thick. Cook a few minutes, flip, and cook a few minutes more. They should be slightly golden. Transfer to a cloth or paper towels. Add more oil as needed.
  4. Serve with lemon wedges.

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