Swiss Chard Fritters

Published on March 9, 2020 | By
swiss chard fritters

You can make these fritters with any kind of leafy green or a combination of leafy greens. Try them with spinach, chard, kale, turnip greens or any greens that happen to be in season. You can also use your favorite herbs for seasoning. In France they call these vegetable fritters, “farcous.” Traditionally farcous are served with jam. I prefer to serve these green fritters with a dollop of greek yogurt and a little lemon.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 lb of leafy greens such as chard and spinach, steamed and squeezed dry
  • 1/2 cup of parsley
  • 2 cloves of garlic
  • 1/2 onion chopped or grated
  • 3 TBSP chopped cilantro
  • 1/2 cup of milk
  • 1/2 cup of flour
  • 2 eggs
  • salt and pepper to taste
  • 3 TBSP olive oil

Instructions

  1. Steam or boil the greens for about 5 minutes. Place in a colander to drain and cool. Squeeze all of the liquid from the cooked greens.
  2. Place the greens in a food processor. Add the parsley, onion, and garlic and pulse until the mixture is finely chopped. Transfer to a large bowl. Add the eggs, milk, flour, salt, and pepper and mix well to combine.
  3. Heat 3 tablespoons of oil in a nonstick or cast iron skillet over medium-high heat until shimmering. Stir and pour 2 tablespoons of the green mixture into the pan. Repeat until you have 3 to 4 pancakes in the pan.
  4. Fry until deep golden-brown on the bottom, about 2 1/2 minutes. Flip and cook until the second side is golden-brown, about 2 minutes more. Transfer to a plate lined with paper towels. Repeat with remaining batter, adding more oil to the pan if necessary. Serve immediately with jam or yogurt and lemon.
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