SWISS CHARD FRITTERS
"There are two types of people in this world. People who like fried food and people who don't admit they like fried food" - Chef Michael Simon
Provided by Morgan Chicarelli
Categories Savory Breads
Number Of Ingredients 6
Steps:
- 1. Heat oil in wok or deep pan
- 2. Beat eggs, add cheese, pepper, and chopped swiss chard
- 3. Add flour to make a thick batter
- 4. Drop spoonfuls into hot oil, take out when brown and drain
SWISS CHARD FRITTERS
This recipe, adapted from "Jerusalem," by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with feta. The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition. Either way, they are a great vegetable counterpoint to the starchier dishes of Hanukkah. They cook fast, and should be served warm.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield About 14 fritters, 4 appetizer servings
Number Of Ingredients 12
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).
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams
SWISS CHARD AND HERB FRITTERS
These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially delicious as part of the traditional Sephardic Rosh Hashanah seder meal.
Provided by Renana Shvil
Categories Appetizer Rosh Hashanah/Yom Kippur Chard Hors D'Oeuvre Fry Deep-Fry Fall
Yield 8-10 appetizer servings
Number Of Ingredients 16
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.
GARLICKY SWISS CHARD
There's really no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic and a jolt of red pepper flakes. This method works with pretty much any green too - broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts or green beans - so you've really no excuse not to get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that's been crowned with a fried egg.
Provided by Melissa Clark
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
- Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 538 milligrams, Sugar 3 grams
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- 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). Note: Even though there are more than three fritters pictured in the pan above, I would stick to cooking three at a time. I find these fritters a little tricky to flip, and the key is to make sure that you have space to flip but also to make sure the fritters are golden and crisp before flipping. 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).
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