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
- Bring a large pot of salted water to a boil, add greens, and simmer for 5 minutes. Drain and squeeze the leaves.
- Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until smooth. Fold in feta by hand.
- 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.
- Serve with lemon wedges.