Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
18 Jan

Swiss Chard Fritters

FrittersWith some time and effort, you could probably shape these Swiss chard fritters into gorgeous, perfectly round discs. But here’s the thing – they’re going to be eaten up so quickly, it’s not really worth the effort. Straight out of a hot pan, Swiss chard fritters are crunchy on the outside, creamy in the middle and have the delicate flavor of Swiss chard, dill and parsley.

Tired of greens simply sautéed in olive oil? Swiss chard fritters are a new way to keep nutrient-rich greens in regular rotation in your diet. Serve a side of Swiss chard fritters for breakfast with eggs or next to a steak for dinner and you’ll also be serving up impressive amounts of vitamins K, A, C, E, B2, B6 and B1. Plus, zinc, folate, calcium, fiber…the list goes on and on.

Swiss chard fritters are delicious with just a squirt of lemon but also quite tasty dipped in homemade mayo. A combination of coconut and tapioca flours make these fritters a sturdy base for appetizers; lox or salmon roe could be delicious on top. (For a more delicate fritter, try using only 1 tablespoon of tapioca flour).

Servings: 10 to 12 small fritters

Time in the Kitchen: 30 minutes


  • 1 pound Swiss Chard (one large bunch), bottom stalks removed (450 g)
  • 1/2 cup chopped flat-leaf parsley (120 ml)
  • 1/3 cup chopped fresh dill (80 ml)
  • 1 garlic clove, pressed or finely chopped
  • 1/2 teaspoon grated nutmeg (a pinch)
  • 1 tablespoon coconut flour (7 g)
  • 2 tablespoons tapioca flour (14 g)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 2 eggs
  • Olive oil, coconut oil or lard for frying
  • A wedge of lemon


Bring a pot of lightly salted water to a boil. Add the Swiss chard leaves and simmer for 5 minutes. Drain and cool briefly with cold water then squeeze as much liquid out as you can. Roughly chop the leaves.

In a food processor, combine the chard with the herbs, garlic, nutmeg, flours, salt and eggs. Process briefly, just until the ingredients are well combined and the texture is similar to pesto.

Pour a thin layer of oil into a frying pan over medium-high heat. Drop 3 heaping, separate tablespoons of batter into the pan, pressing down on each one to make a fritter that is 2 or 3 inches (5 to 7.6 cm) wide. Expect the fritters to be misshapen. Fry for 3 minutes, then flip, and fry 2 to 3 minutes more. Continue this process until all the batter is used.

Frying Fritters

Serve warm with a squirt of lemon.


You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Swiss chard was my Mom’s favorite veggie. She grew it in her garden, and would go pick a few leaves daily (eat raw in salads or cook up with olive oil/garlic) as it grows like crazy and reseeds itself easily. She lived to be almost 92! It’s definitely great stuff, and this looks like an easy and tasty way to prepare it.

    Mark’s Creamy Ranch Dressing recipe would be wonderful with these—

    BTW, this recipe is almost identical to a veggie fritter I make using grated zucchini except the zukes don’t need to be steamed first.

    PrimalGrandma wrote on January 18th, 2014
  2. Always looking for new ways to cook vegetables. Will try this one.

    Annakay wrote on January 18th, 2014
  3. I love this recipe and have a similar one for courgette fritters, all so delicious…but one question…is there a reason I never see paleo/primal recipes using buckwheat flour, quinoa flour or amaranth flour instead of coconut, almond or tapioca? they’re nutritious, not grains so they’re non-glutenous and they work beautifully in any recipe that calls for flour.

    MaddyG wrote on January 18th, 2014
    • Buckwheat, quinoa and amaranth may not be grains and considered pseudo-cereals, however, as Mark puts it in another post “You can put lipstick on a pseudocereal, but it’s still a high-carb, high-glycemic-loading grain wannabe.” And very high in carbs indeed they are, making them undesirable on a primal diet.

      Aude wrote on January 19th, 2014
  4. Sign me up!

    Paleo Bon Rurgundy wrote on January 18th, 2014
  5. It’s like you read my mind!! I’ve wanted some crazy, interesting fritter recipe to try out – thank you!! And does anybody know if all those ‘alternative flours’ can be substituted without any real consequences? I don’t know if i have access to tapioca flour, but i do have almond flour. Could I use coconut and almond flour instead?

    Angela wrote on January 18th, 2014
    • Hi Angela,

      I make something similar, but using canned salmon and veggies to make fish cakes. I mix everything together, similar to Mark’s recipe, and then roll them in finely ground almonds (almond flour) before cooking and they turn out great!

      I’m sure that coconut and almond flour will work for you…

      :) LTS

      longtallsally wrote on January 18th, 2014
  6. I bet that would be good under a fried egg. I’ve been looking for something to soak up the yolk!

    Tamara (New Orleans) wrote on January 18th, 2014
  7. I made these tonight for dinner. Extra garlic because we like garlic. I asked the family the questions I ask when we try something new (keeping in mind NO one is on board with this WOE) Will you eat these again? And what do you like better? All 3 boys said yes they would eat this again (wahoo!) And the husband said plain steamed broccoli, and one son said anything other than broccoli. Boy 3 doesn’t talk much, he has autism, but said I will eat their extras and I can’t decide if the fritters were better than plain broccoli. (my 3 boys, husband and 2 children). I thought they were fabulous but like butter on my broccoli.

    Amy wrote on January 18th, 2014
  8. Never thought of cooking greens this way before. Will definitely try this recipe.

    Paul wrote on January 19th, 2014
  9. Great recipe. I’ll definitely try to make it. Any alternative for the nutmeg? I don’t like its smell very much. But all the veggies are my favorite. Thanks for sharing.

    Ha Nguyen wrote on January 19th, 2014
  10. For the Australians who might be reading this, ‘Swiss Chard’ = ‘Silverbeet’.

    Someone from Somewhere wrote on January 19th, 2014
    • Thank you!
      We have silverbeet in Qld

      Rose wrote on January 22nd, 2014
  11. Just made these with a side of salmon for supper. AMAZING.

    Em wrote on January 19th, 2014
  12. They look delicious. I can’t wait to try them. I’ll definitely be trying to make them with all organic ingredients and coconut oil for sure for the frying.

    Thanks for the inspiration.

    Peter Whiting wrote on January 20th, 2014
  13. Am I the only one thinking “Soylent Green” 😉

    WelshGrok wrote on January 20th, 2014
  14. When I scrolled down and saw the picture for this post on the homepage I thought Mark had relented and wrote something about weed.

    Animanarchy wrote on January 20th, 2014
    • Which, when compared to smoked animal dung, sounds completely innocuous and maybe even somewhat sophisticated.

      Animanarchy wrote on January 20th, 2014
      • I’m going to have an MDA day and would like to keep reading but it’s still morning.. time to ward off Seasonal.A.D. via some of my “greens in regular rotation”.

        Animanarchy wrote on January 21st, 2014
  15. Yum, sounds delish!

    Chika wrote on January 20th, 2014
  16. These came out great! We served them up with some mayo and chipotle mayo (both homemade) and they were super good. Even my veggie-avoiding hubby ate them right up. Thanks for the awesome recipe! Oh, my store didn’t have “swiss” chard, so I got red chard and it was perfect – might be the same thing. :)

    Sarah wrote on January 21st, 2014
  17. I tried this with red chard tonight and it worked great. Is that not the same thing as Swiss chard? I only was able to make 6 fritters not 10 with my batter but we ate 3 apiece and it was more than enough. I loved it! And I’m no cook.

    Jeanne wrote on January 21st, 2014
  18. My six year old LOVED these. Didn’t even realize she was eating something so healthy! Thanks for a great recipe.

    Amy wrote on January 22nd, 2014
  19. I made these tonight. I used silverbeet but I believe this might be the same thing as swiss chard… no idea. I also replaced both herbs with a handful of fresh basil and I omitted the nutmeg. Delish!

    SophieE wrote on January 27th, 2014
  20. Whoa! These were delicious! No coconut or tapioca flour on hand so I subbed almond flour. I’m not a huge nutmeg fan so I omitted it. Garlic lovers (and haters) beware. The garlic flavor is still quite raw as they don’t cook for very long. I tripled the garlic and it turned out almost too garlicky. All the flavors masked the taste of the greens well so you can easily serve it to picky eaters :)

    Elizabeth wrote on January 28th, 2014
  21. I used the basic recipe to make some kale/red pepper fritters, and they were FAB! I tossed in a bit of miso paste, for those that eat that, and they were perfect. Threw some sauteed bay shrimp on top, a squirt of siracha, and have a happy full stomach. Primal–the only diet plan that’s more delicious than whatever crap you were eating before.

    WrenX wrote on January 31st, 2014
  22. I substituted spinach for the parsley tonight and they came out tasting exactly the same. So that was good.

    Jeanne wrote on February 4th, 2014
  23. I had them frozen for about 3 weeks, and they do well reheated slowly on avocado oil.

    One thing I’d change in the recipe is the amount of salt: less than 1/4 of teaspoon will be enough.

    joanna wrote on April 29th, 2015

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