Swiss Chard And Herb Fritters Recipes

SWISS CHARD FRITTERS (CRISPEDDI CHI GIRI)

Steps:

• Rinse one bunch of swiss chard (about 8-10 large leaves) well making sure to remove all traces of dirt along the stems. Roughly chop the stems along with the leaves. You may choose to remove the stems, if you prefer, and reserve them for another use.
• Bring a large pot of salted water to a boil. If using, add the stems first and boil for 2 minutes. Add the leaves and boil for 1 minute longer. Remove with a slotted spoon and transfer to a bowl to cool.
• In a large bowl combine eggs; flour; baking powder; water; salt and pepper. Whisk the ingredients until smooth. The batter will have a thick, pancake like consistency. If it is too thick, add extra water 1 tbsp. at a time.
• Squeeze some of the water (it does not need to be completely dry) out of the swiss chard and add to the batter along with the grated parmesan.
• Heat vegetable oil on medium high heat in a large skillet. Spoon batter (about 2 tablespoonfuls) into the hot oil. Cook until browned, about 2 minutes. Flip with a spatula and cook until the underside is browned, about 2 more minutes.
• Transfer to a paper towel lined tray to absorb excess oil. Serve hot or at room temperature

SWISS CHARD FRITTERS

Steps:

• Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
• Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
• Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).

SWISS CHARD AND HERB FRITTERS

Steps:

• Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
• Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
• Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
• Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
• Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
• Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
• Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3-4 minutes per side. Transfer to a paper towel-lined plate; season with salt.
• Serve immediately or at room temperature with yogurt alongside, if using.