Swiss Chard (or Other Greens) Fritters

Name: Swiss Chard (or Other Greens) Fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 14 oz Swiss Chard (14 to 18 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed — up to 18); ½ cup Flat-Leaf Parsley (½ cup chopped Italian parsley); ¼ cup Cilantro (¼ cup chopped cilantro); ¼ cup Dill (¼ cup chopped dill); ¼ tsp Nutmeg (1/4 to 1/2 teaspoon freshly grated nutmeg — I never measure: just grate directly into the food processor — up to 0.5); ½ tsp Granulated Sugar (½ teaspoon sugar); ½ tsp Kosher Salt (½ teaspoon kosher salt); 0 pieces Black Pepper (freshly cracked pepper); 3 tbsp All-Purpose Flour (3 tablespoons all-purpose flour); 2 cloves Garlic (2 cloves garlic, chopped); 2 pieces Egg (2 large eggs); 3 oz Feta Cheese (3 ounces crumbled feta cheese (1/2 cup)); 0 pieces Olive Oil (Olive oil or grapeseed oil for frying); 0 pieces Lemon (Lemon wedges, for serving (optional)) — optional

Swiss Chard (or Other Greens) Fritters - Appetizer (Middle Eastern)

35 minMiddle Eastern

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Swiss Chard14 oz · 14 to 18 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed — up to 18
Flat-Leaf Parsley½ cup · ½ cup chopped Italian parsley
Cilantro¼ cup · ¼ cup chopped cilantro
Dill¼ cup · ¼ cup chopped dill
Nutmeg¼ tsp · 1/4 to 1/2 teaspoon freshly grated nutmeg — I never measure: just grate directly into the food processor — up to 0.5
Granulated Sugar½ tsp · ½ teaspoon sugar
Kosher Salt½ tsp · ½ teaspoon kosher salt
Black Pepper0 pieces · freshly cracked pepper
All-Purpose Flour3 tbsp · 3 tablespoons all-purpose flour
Garlic2 cloves · 2 cloves garlic, chopped
Egg2 pieces · 2 large eggs
Feta Cheese3 oz · 3 ounces crumbled feta cheese (1/2 cup)
Olive Oil0 pieces · Olive oil or grapeseed oil for frying
Lemon0 pieces · Lemon wedges, for serving (optional) · optional

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Steps

1Bring 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. Once cool, give the greens a squeeze to remove excess water.
2Place the greens in a food processor with the herbs, nutmeg, sugar, salt, pepper, flour, garlic, and eggs. Purée until well blended. Transfer to a large bowl. Fold in the feta.
3Heat 2 tablespoons of oil in a large sauté pan — I prefer to use my nonstick skillet for these — over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of the fritter batter (you should be able to fit 5 to 6 fritters per batch). Press down gently on each fritter to flatten. Cook 1 to 2 minutes per side, until golden brown, seasoning each side with salt. I find that using two forks to flip is easier than a spatula. Transfer the cooked fritters to a plate lined with paper towels. Repeat with remaining batter, wiping out the pan and adding fresh oil as needed. Serve warm, with lemon wedges (optional).