Swiss Chard Fritters - The SimulaFunIst

![[Image 26.png]] Swiss Chard Fritters MELISSA CLARK TIME 30 minutes YIELD About 14 fritters, 4 appetizer servings ![[Image 28.jpeg]] Andrew Scrivani for The New York Times This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article. It is packed with fragrant dill and cilantro, and studded with feta. The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition. Either way, they are a great vegetable counterpoint to the starchier dishes of Hanukkah. They cook fast, and should be served warm. view this recipe on <a href="http://cooking.nytimes.com/recipes/1014372-swiss-chard-fritters?utm_campaign%3DEN%2Bpartnership%26utm_medium%3Dreferral%26utm_source%3Devernote" rel="noopener" class="external-link" target="_blank" style="font-family:Georgia;font-size:14pt;color:#dca0dff;">NYTCooking.com</a> INGREDIENTS 14 ounces (2 bunches) Swiss chard leaves, stems removed - cup chopped Italian parsley - cup chopped cilantro - cup chopped dill - 1 teaspoons grated nutmeg - 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) PREPARATION Step 1 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. Step 2 Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand. Step 3 Heat 1 tablespoon oil in a large sauté 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). From "Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012)