Budgia Silver Beet Chard Indian Vegetable Fritters Recipes
BUDGIA, SILVER BEET (CHARD) INDIAN VEGETABLE FRITTERS
Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Cook time and serving sizes were not mentioned so are guestimates.
Provided by kiwidutch
Categories Lunch/Snacks
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
- Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
- Drain on paper towel and serve with curries as a side dish or as a snack.
- Note:Bok Choy could also be used as a substitute for silver beet.
- PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for "BEETS" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Nutrition Facts : Calories 18.9, Fat 0.1, Sodium 62.7, Carbohydrate 4, Fiber 0.3, Sugar 0.1, Protein 0.6
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
INDIAN ONION FRITTERS
Make and share this Indian Onion Fritters recipe from Food.com.
Provided by hannahactually
Categories Asian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Break egg into bowl and beat well. Add water and lemon juice. Mix. Add all chickpea flour and mix well with whisk. Put in salt, cayenne, garam masala, cumin seeds, cumin, turmeric, green chile, and cilantro or coriander.
- Mix well, set aside for 10+ minutes.
- Mix again with whisk. The batter should be of a droppable consistency.
- Put oil in wok or deep fryer and set over medium-high heat. You should have 3+ inches of oil at center of wok.
- When oil is hot, put onion into batter and mix. (This should always be done just before frying.)
- Remove heaping teaspoons of batter and drop it into frying oil.
- Use up all the batter this way.
- Stir and fry the fritters for 7-8 minutes or until they are a golden red.
- Remove fritters with slotted spoon, drain on plate lined with paper towels.
- Serve hot.
Nutrition Facts : Calories 88.6, Fat 2, SaturatedFat 0.4, Cholesterol 35.2, Sodium 314.8, Carbohydrate 12.8, Fiber 2.2, Sugar 3.3, Protein 5
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