57 minutes ago
Wednesday, April 10, 2013
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.
Jerusalem): makes about 12 fritters
14 oz. of fresh Swiss chard, thick middle stems removed, leaves chopped
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! :)