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.


About the Author

If you'd like to add an avatar to all of your comments click here!

29 thoughts on “Swiss Chard Fritters”

Leave a Reply

Your email address will not be published. Required fields are marked *

  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.

  2. Always looking for new ways to cook vegetables. Will try this one.

  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.

    1. 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.

  4. 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?

    1. 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

  5. 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.

  6. 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.

  7. For the Australians who might be reading this, ‘Swiss Chard’ = ‘Silverbeet’.

  8. 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.

  9. When I scrolled down and saw the picture for this post on the homepage I thought Mark had relented and wrote something about weed.

    1. Which, when compared to smoked animal dung, sounds completely innocuous and maybe even somewhat sophisticated.

      1. 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”.

  10. 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. 🙂

  11. 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.

  12. My six year old LOVED these. Didn’t even realize she was eating something so healthy! Thanks for a great recipe.

  13. 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!

  14. 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 🙂

  15. 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.

  16. I substituted spinach for the parsley tonight and they came out tasting exactly the same. So that was good.

  17. 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.

  18. Made these last night…..outstanding flavor! Primal Kitchen chipotle lime mayo goes great with them 🙂