Swiss Chard Fritters
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14ounces (2 bunches) Swiss chard leaves, stems removed
- ½cup chopped Italian parsley
- ¼cup chopped cilantro
- ¼cup chopped dill
- 1½teaspoons grated nutmeg
- ½teaspoon granulated sugar
- 3tablespoons all-purpose flour
- 2cloves garlic, chopped
- 2large eggs
- 3ounces crumbled feta cheese (½ cup)
- Olive oil
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (14 servings)
45 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
- Step 3
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).
Private Notes
Comments
consider linking the "Garlicky Beet Spread with Yogurt, Dill and Horseradish" recipe in the intro or in Step 3... since this is dolloped on top in the pic... i'd been wondering what part of the recipe that was. looks delish - i'm making tonight!
These are a staple in my household! I barely even measure anymore; I use one big bunch of chard and a whopping handful of each of the herbs and it always comes out great. They are a bit tame as far as taste, I add salt, and we serve with some Greek or Icelandic style think sour yogurt made into a sauce by adding either raw is roasted garlic and lots of lemon juice (a smitten kitchen recipe)
I used the stems since they were going into the food processor. I also added some fresh corn with the feta.
Used bread crumbs. Used the salad spinner to dry the chard. Added pumpkin seeds. Ate with lettuce, tzatziki and chili crisp. Very good
I skipped the garlic and used a mild goat cheese, really nice!
Love these and agree with Alena (below) that more binder is key. I have made these several times now just add tablespoons of flour until the batter looks like it would actually hold together as a fritter and it works like a charm. I also salted generously even where the recipe did not say to do so and roughly doubled the feta did not regret either of those things. All in all a wonderful, fresh recipe.