Chard Fritters

Chard Fritters

I found the following recipe in Mark Bittman's "Leafy Greens". He recommends chard, beet greens or spinach, though you could always throw in a handful of dandelion greens if you have some around. ;)
They were pretty tasty. They'd be a good way to sneak vegetables to picky people.

1 lb. chard
2 cloves garlic
1/2 cup freshly grated parmesan
salt and pepper
pinch of nutmeg
olive oil

Wash the chard. Chop the stems and boil 3-5 minutes in salted water. Add leaves and cook until soft. Drain and rinse in cold water. Squeeze out excess water.

PureƩ chard and garlic in blender or food processor. Remove to a bowl and stir in parmesan, salt and pepper, nutmeg and enough flour to make it stiff enough to handle. Roll into balls. (I squished them into patties to make browning easier.)

Bittman says to heat 1" of olive oil but I just used barely enough to cover the bottom of the pan and it worked beautifully. Cook until browned on both sides.

Serve with lemon wedges, either hot or at room temperature.

Stephanie Klose


Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.