Wednesday, April 10, 2013

Jerusalem: Swiss Chard Fritters

I just want to preface this post by saying that I really liked these fritters, but no one else did.
Just had to let you know that.

My husband said these were "too healthy tasting and tasted like a green juice", but he could see how other people might like them.


Well, I agree, though I like green juices, kale or chard juices w/ some raw beets and ginger added. Good stuff.

If green is your thing, then make these.

I loved the fresh herbs infused in the cooked chard w/ some fresh nutmeg grated in.

The batter is very loose, but it held together just fine (a plus for me).

These were excellent the next morning with my scrambled eggs, of course.

Another terrific recipe from Yotam Ottolenghi's book JERUSALEM.
Swiss Chard Fritters (adapted from Jerusalem): makes about 12 fritters

14 oz. of fresh Swiss chard, thick middle stems removed, leaves chopped
2 eggs
1 tsp of nutmeg
3 tbsp of flour
2/3 oz. of fresh cilantro (not sure what 2/3 oz. meant, so I used a small handful)
2/3 oz. of fresh dill
1 oz. of fresh flat leaf parsley leaves
2 cloves garlic
salt & pepper
3 oz. of feta cheese
4 tbsp. olive oil

Cook the chard leaves in boiling water for 5 minutes until wilted.
Drain and squeeze all the liquid out.

Add to a food processor and add in the rest of the ingredients, except for the feta.

Whiz a few times until pureed. Mix in the feta cheese by hand.

Add olive oil to a large skillet (I find nonstick pans are best for fritters) and heat on high.

When oil is hot, drop in heaping tablespoons of the batter.
It cooks quickly, so after about a minute, carefully flip the fritters over and cook another minute or two.

You will need to do this in 2 batches.

Drain on paper towels and serve with lemon wedges.

Enjoy, and be healthy! :)


Ciao Chow Linda said...

I know I would love these Stacey, and I wonder if you didn't process the leaves so finely whether Henry would enjoy them more. I grew up with a mom who made swiss chard fritters, but from the stalks not the leaves, and with the addition of parmesan cheese. they're on my blog if you want to give them a try. I think Henry might be convinced.

Anonymous said...

I know I'd love these, too. And for Rice Krispies sake, you gotta do some kind of penance for yesterday's bacon fig jam, right? Sop up that grease! Man does not live on pig fat alone.

Joanne said...

I'm perfectly happy with something tasting green! These look awesome!

Content in a Cottage said...

I would like to graze on these. They look yummy.

Bites from life with the barking lot said...

That chard is really gorgeous! Haven't seen anything like it in a long time.