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Categories:
chard Italian parsley cilantro dill nutmeg sugar all-purpose garlic eggs Feta cheese olive oil lemon wedges
Viewed: 108 - Published at: 5 years agoIngredients
- 14 ounces (2 bunches) Swiss chard leaves, stems removed
- 1/2 cup chopped Italian parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 1 1/2 teaspoons grated nutmeg
- 1/2 teaspoon granulated sugar
- 3 tablespoons all-purpose flour
- 2 cloves garlic, chopped
- 2 large eggs
- 3 ounces crumbled feta cheese (1/2 cup)
- Olive oil
- Lemon wedges, for serving (optional)
Method
- 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 saute 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).
