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This vibrant Swiss chard fritter recipe transforms humble greens into a crispy, savory treat that's perfect as an appetizer or light meal. The combination of fresh herbs and feta creates a Mediterranean-inspired flavor profile that makes these fritters irresistible.
These fritters became my go-to solution when my garden produced more Swiss chard than I knew what to do with. After experimenting with different herb combinations, this version became the unanimous favorite at family gatherings.
Ingredients
- Fresh greens: 14-18 ounces choose from Swiss chard, kale, mustard greens, turnip or radish greens for varying flavor profiles
- Italian parsley: ½ cup adds bright freshness and helps balance the earthiness of the main greens
- Cilantro: ¼ cup brings citrusy notes that elevate the entire dish
- Dill: ¼ cup provides distinctive flavor that complements the feta perfectly
- Nutmeg: ¼ to ½ teaspoon freshly grated makes all the difference in depth of flavor
- Sugar: ½ teaspoon balances any bitterness from the greens
- Kosher salt: ½ teaspoon enhances all flavors, use flaky salt if available
- Black pepper: freshly cracked provides better flavor than pre-ground
- All-purpose flour: 3 tablespoons binds ingredients without making fritters heavy
- Garlic: 2 cloves choose firm bulbs with tight skin for the freshest flavor
- Eggs: 2 large bring everything together and help create the perfect texture
- Feta cheese: 3 ounces use Greek or Bulgarian varieties for authentic tangy flavor
- Oil for frying: olive oil adds flavor while grapeseed provides higher smoke point
- Lemon wedges: optional but highly recommended for brightening the flavors
Step-by-Step Instructions
- Blanch the Greens:
- Bring a large pot of well-salted water to a rolling boil. Add your chosen greens and simmer for exactly 5 minutes which tenderizes them perfectly while preserving their vibrant color. Drain thoroughly in a colander then use paper towels or a clean kitchen towel to pat the leaves dry. Once cooled enough to handle, give them a good squeeze to remove any remaining moisture which prevents soggy fritters.
- Process the Mixture:
- Add your blanched greens to a food processor along with the fresh herbs, nutmeg, sugar, salt, pepper, flour, garlic, and eggs. Pulse until well blended but not completely smooth as some texture adds character to the final fritters. The mixture should hold together but still show bits of green throughout. Transfer to a large bowl for the next step.
- Incorporate the Feta:
- Gently fold the crumbled feta into your green mixture using a rubber spatula or wooden spoon. Avoid overmixing which would break down the cheese too much instead aim for an even distribution while maintaining visible cheese pockets throughout the mixture. These pockets create delightful bursts of tangy flavor in the finished fritters.
- Cook the Fritters:
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Drop heaping tablespoons of batter into the hot oil leaving enough space between each fritter they should sizzle immediately upon contact. Gently press down with the back of your spoon to flatten to about ¼-inch thickness ensuring even cooking. Cook for 1-2 minutes until golden brown then carefully flip using two forks for better control than a spatula would provide.
- Rest and Serve:
- Transfer cooked fritters to a paper towel-lined plate to absorb excess oil and sprinkle with a touch more salt while still hot. Serve warm with lemon wedges on the side for squeezing over the top just before eating which brightens the flavors beautifully. The contrast between the crispy exterior and tender herb-filled interior makes these irresistible.
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The fresh dill in this recipe completely transforms the flavor profile. I discovered this by accident when I had some leftover from another dish, and now I consider it the secret ingredient. My grandmother used to make a similar version in Greece, though she always insisted on using wild greens collected from the hillsides.
Storing Leftovers
These fritters maintain their texture and flavor remarkably well. To store properly, allow them to cool completely before placing in an airtight container with parchment paper between layers to prevent sticking. They'll keep in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag where they'll last for up to 2 months. Reheat frozen fritters directly in a 375°F oven for about 10 minutes until heated through and crispy again.
Creative Variations
The beauty of this recipe lies in its adaptability. For a gluten-free version, substitute the all-purpose flour with chickpea flour which adds a nutty undertone that complements the greens beautifully. If you prefer a more robust flavor, add crumbled blue cheese instead of feta and include a handful of toasted pine nuts for texture. For a vegan alternative, replace the eggs with a flax egg mixture and use soft tofu seasoned with nutritional yeast and lemon zest in place of the feta. The herbs can also be varied according to what you have available mint, basil, or tarragon all work wonderfully.
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Serving Suggestions
Transform these fritters into a complete meal by serving them with a cooling yogurt sauce made with grated cucumber, mint, and a touch of garlic. For an elegant presentation, top each fritter with a small dollop of crème fraîche and a few salmon roe eggs. They also pair beautifully with a simple tomato salad dressed with olive oil and red wine vinegar. For brunch, top each fritter with a poached egg and a drizzle of hot sauce. These versatile bites also make excellent sandwich fillers tucked into pita with sliced tomatoes and arugula.
Frequently Asked Questions
- → Can I use other types of greens instead of Swiss chard?
Yes, this recipe works beautifully with other leafy greens like kale, mustard greens, turnip greens, or radish greens. You can even use a combination of different greens based on what's available or in season.
- → How do I prevent my fritters from falling apart?
Make sure to drain the cooked greens very well, squeezing out any excess moisture. The eggs and flour act as binders, so ensure they're well incorporated. Also, allow the fritters to cook thoroughly on one side before flipping to help them set properly.
- → Can I make these fritters ahead of time?
Yes, you can prepare the batter up to a day in advance and store it covered in the refrigerator. You can also cook the fritters ahead of time and reheat them in a 350°F oven for about 5-7 minutes until warmed through.
- → What can I serve with these fritters?
These fritters pair wonderfully with a dollop of yogurt, sour cream, or tzatziki sauce. They make a great appetizer, side dish, or light meal when served with a fresh salad. The suggested lemon wedges add a bright, fresh flavor.
- → Are these fritters gluten-free?
The original recipe uses all-purpose flour, but you can easily substitute with a gluten-free flour blend to make them gluten-free. The small amount of flour used mainly helps bind the ingredients together.
- → Can I freeze these fritters?
Yes, these fritters freeze well. After cooking, allow them to cool completely, then place in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag or container. Reheat from frozen in a 350°F oven for 10-15 minutes.