I used to find the farmers market a bit dreary during the winter months, with its bin upon basket of root vegetables. At the winter market I go to there is a stand operated by Blooming Hill Farms, which has the best organic produce I’ve ever tasted. Not the least of which are their many varieties of greens, which has made our winter meals much more exciting. Every weekend I go to the market and pick up bags of Tuscan kale, chicory, mustard greens and, for the first time this past weekend, Swiss chard. I was planning on using it to make these fritters.
Real Simple has a story in their February issue on how to cook with winter greens and these fritters immediately caught my eye. Who doesn’t love a good fritter? And these were certainly a hit! I fried mine in grapeseed oil which has become my new obsession (Try it on a salad. To die for.) and added some extra flour to make my batter less watery. The taste and texture kind of reminded me of a squash blossom. These fritters were super easy to make and so worth it. We didn’t even bother with the yogurt and hot sauce, but those would probably make a nice complement. I used up my chard, but I have spinach in the fridge and am thinking of making these again this week. An excellent appetizer or meatless meal!
Swiss Chard and Feta Fritters (adapted from Real Simple, February 2013)
8 cups stemmed and torn Swiss chard (about 1 bunch) or spinach
1 15.5 ounce can of chickpeas, rinsed
1 clove garlic
1/2 teaspoon cumin
Salt and pepper
1/2 cup all-purpose flour
1/2 cup crumbled feta
Plain Greek yogurt and hot sauce for serving
Grapeseed or olive oil for frying
In a food processor, combine the Swiss chard, chickpeas, garlic, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and pulse until finely chopped, scraping down the sides of the bowl as necessary. Transfer to a large bowl, add the Feta and flour, and mix until combined. Form the mixture into eight 2½-inch patties.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining 2 tablespoons of oil to the skillet for the second batch. Serve with the yogurt and hot sauce.
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