Swiss Chard Fritters Recipe (2024)

consider linking the "Garlicky Beet Spread with Yogurt, Dill and Horseradish" recipe in the intro or in Step 3... since this is dolloped on top in the pic... i'd been wondering what part of the recipe that was. looks delish - i'm making tonight!

These are a staple in my household! I barely even measure anymore; I use one big bunch of chard and a whopping handful of each of the herbs and it always comes out great. They are a bit tame as far as taste, I add salt, and we serve with some Greek or Icelandic style think sour yogurt made into a sauce by adding either raw is roasted garlic and lots of lemon juice (a smitten kitchen recipe)

I used the stems since they were going into the food processor. I also added some fresh corn with the feta.

I've used the chard raw -- a bit leafy -- and blanched -- too wet -- in this dish, and I think lightly steamed gives the best texture. Scratching our heads over one instruction: We are able to fit many more than 3 fritters per batch in a large sauté pan when dropping only the called-for one tablespoon of mixture into it. Flavor is wonderful, though, a tzatziki sauce the best accompaniment.

These are great. I don't bother to stem the greens (last batch I made I used chard, kale, beet and a bit of kohlrabi greens); I just blanch till tender drain well then use a salad spinner, fluffing the greens periodically, to remove moisture. I prefer bread crumbs over flour (use 5 tablespoons) and just 1/3 teaspoon freshly ground nutmeg (1.5 teaspoons is overkill). I do like the cilantro here although one could skip it if cilantro isn't your thing. Cook 5-6 minutes/side to brown.

Yes, they can. I like them better when the chard is chopped by hand. Just roughly stack the chard after it's blanched and it does not take long to chop it more evenly than the fp does. It takes a little care to toss all the ingredients together, especially the flour (I usually use bread crumbs). Combining the herbs and dry ingredients and tossing them with the chard before you add the eggs seems to work best.

These need a gentle hand when it comes to frying them up; I use a nonstick pan.

Of course they are. Eggs are not vegan.

Way too much nutmeg! Was 1.5 tsp a typo? It overwhelmed the other flavors

Eggs are perfectly appropriate in a vegetarian meal or diet, but couldn't be classified as vegan, which is much more restricted.

I had a bunch of beet greens and chard, so I mixed them together. I also substituted a few TB of soaked golden raisins for the sugar and added pine nuts with the feta. Sub nutmeg for za'atar, added a little heat (chile), lemon, and lots of salt--without they would have been pretty bland. Also gluten-free with GF flour. Yummy!

Having been both a vegan and a vegetarian, eggs are not vegan, but they are vegetarian. And then there are pescetarians who eat fish but no land animals.

Dairy is vegetarian too.

Disappointed. Eggs are NOT vegetarian.

much better without cilantro

I skipped the garlic and used a mild goat cheese, really nice!

Love these and agree with Alena (below) that more binder is key. I have made these several times now just add tablespoons of flour until the batter looks like it would actually hold together as a fritter and it works like a charm. I also salted generously even where the recipe did not say to do so and roughly doubled the feta did not regret either of those things. All in all a wonderful, fresh recipe.

These are delicious! I used a variety of greens - chard, kale & Asian greens - and included basil and some tomato leaves in the mix. The amount of nutmeg called for was fantastic. I was skeptical that it would overwhelm the mix, but it didn’t. I did use freshly ground nutmeg. Next time I think I’ll leave the stems in as it’s all getting whizzed in the food processor anyway. I served w/ the Ottolenghi hummus recipe & lemon wedges. I’ll definitely make this again.

This was far too much nutmeg for my taste, I would recommend cutting the nutmeg by half or more. I had to toss the whole batch because the nutmeg was so strong.

Needs more binder. Ottolenghi has a cauliflower cumin fritter which calls for 1c flour and 4eggs, which is much more like it. Increased to 3/4c flour and 3 eggs, worked like a charm.

Great for Beau 2022.

5 min seems overkill for blanching chard…

Really love these! I've made them twice, leaving out the cilantro and using swiss chard grown locally. The fritters make good leftovers for work lunches. Just pop them in the microwave for about 20 seconds to bring them back to life!I use the Grilled Swiss-Chard Stems With Roasted Garlic Oil NTY recipe to use every bit of this colorful springtime ingredient.

1. Add salt. Used the stems as the food processor.2. I barely even measure anymore; I use one big bunch of chard and a whopping handful of each of the herbs and it always comes out great. 3. A tzatziki sauce the best accompaniment.5. Don't bother to stem the greens. Just blanch till tender drain well then use a salad spinner, fluffing greens periodically, to remove moisture. I prefer bread crumbs over flour (use 5 tablespoons) and just 1/3 teaspoon freshly ground nutmeg.

This was a new perfect addition to Hanukah latkes or any time of year. With the beet and yogurt and walnut pureed sauce. Wow.

Did 1 bunch Swiss chard, 1 bunch radish greens. Lots of bread crumbs. Tasty.

really tasty. Ate way too many. messy dish

Excellent. I topped mine with some smokey yogurt with a squeeze of lemon and roasted red peppers.

I substituted bread crumbs for the flour and it was great. Lovely, interesting taste.

Have made these 5 times - love the flavor and my picky hubby likes them too! I use almond flour instead of regular and this past time added half swiss chard and half arugula since that is what I had on hand. I microwave the greens then squeeze out some of the excess water, I also add salt and pepper. Top with greek yogurt mixed with a little horseradish, worcestershire, salt, pepper and fresh lemon juice.