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Swiss Chard Fritters

Posted By Worker Bee On January 18, 2014 @ 8:00 am In Recipes | 27 Comments

With 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 [7].

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 [8] 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

Ingredients:

  • 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

Instructions:

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.

Serve warm with a squirt of lemon.


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