bertrandfarm

…Come Grow With Us!

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.
Advertisements

Single Post Navigation

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: