Swiss Chard Fritters

Swiss Chard Fritters, adapted from Chef Yotam Ottolenghi

Ingredients: 

2 big bunches swiss chard, or a mix of kale, mustard, turnip or radish greens, stems removed
½ cup parsley, chopped (stems included)
¼ cup cilantro, chopped (stems included)
¼ cup dill, basil or chives, chopped
¼ -½ teaspoon nutmeg
½ teaspoon sugar
½ teaspoon salt
Black pepper, to your taste
3 Tablespoons flour
2 cloves garlic, chopped
2 large farm fresh eggs
3 ounces/ ½ cup, crumbled feta, or goat cheese
Olive oil for frying

Directions:

  • Bring a pot of salted water to a boil, add the swiss chard or other greens that you are using (not the herbs) and simmer for about 5 minutes.  Drain the pot into a colander in the sink.  Use a towel to pat the leaves dry.  Once cool, give the greens a squeeze to remove excess water.

  • Place all of the greens in a food processor with the herbs, nutmeg, sugar and salt and pepper, flour, garlic and eggs.  Puree until well blended.  Transfer to a large bowl.  Fold in the feta or goat cheese.

  • Heat the oil in a large saute pan over medium heat.  When oil is hot, spoon in a heaping tablespoon of the fritter batter.  Cook 1 to 2 minutes per side, until golden brown, seasoning each side with a little salt.  Transfer the cooked fritters to a plate lined with paper towels.  Repeat with remaining batter, wiping out the pan and adding fresh oil as needed.

Sarah Moser