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.
FRENCH SWISS CHARD
This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char!
Provided by Busters friend
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the chard stems and the thick central vein from each leaf. Chop the leaves very coarsely.
- Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
- Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
- Season with salt and pepper and serve immediately.
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Reviews 9Servings 6Cuisine WesternCategory Appetizer, Side Dish, Snack
- If the tip of the stem part of Swiss chard is tough, cut them off. Cook the chard in boiling water with a little bit of salt. Drain and rinse with cold water. Squeeze out excess water.
- Chop the chard into small pieces and squeeze out again to remove excess water but not to be totally dry.
- In a mixing bowl, combine the Swiss chard, flour, eggs, and cheese. Season with salt and pepper, and mix well.
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5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 25 mins
- Bring a large pot of salted water to a boil, add greens 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, salt, pepper, 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). 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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5/5 (2)Total Time 37 minsCategory Appetizer, Side DishCalories 83 per serving
- Rinse one bunch of swiss chard (about 8-10 large leaves) well making sure to remove all traces of dirt along the stems. Roughly chop the stems along with the leaves. You may choose to remove the stems, if you prefer, and reserve them for another use.
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- Heat vegetable oil on medium high heat in a large skillet. Spoon batter (about 2 tablespoonfuls) into the hot oil. Cook until browned, about 2 minutes. Flip with a spatula and cook until the underside is browned, about 2 more minutes.
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