Swiss chard fritters are an easy and quick finger food, as well as tempting and very tasty. The chard is added raw to the batter; this way (thanks to the rather thick batter), they retain their color and a delightful texture contrast is created between the very crispy outside and the soft inside. The batter is very light because it doesn’t contain eggs or yeast; furthermore, we can also use other types of flour, especially gluten-free, like the batter with chickpea flour for perfect and tasty fries. Propose them for an aperitif or buffet, they will be a success.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 20/22 fritters
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 7 oz Swiss chard (fresh)
- 1 1/2 cups All-purpose flour
- 1/2 cup Water
- to taste Black pepper
- to taste Salt
- 1 tbsp Cheese (grated)
Preparation
Wash the chard after removing the stems. Transfer them to a colander and let any excess water drain (if necessary) and gently press them between your hands to remove as much water as possible. Finally, tear them into pieces and set aside.
In a large bowl, sift the flour, add a pinch of pepper, the cheese, and the water (a little at a time).
Mix all the ingredients to obtain a thick and fluid batter but not too liquid because it should not slide off the chard. The batter should act as a binder between the torn leaves and make them crispy once cooked.
Add the torn chard and mix well to ensure the batter is evenly distributed.
Heat some seed oil in a tall, narrow pan. When the oil is hot, using two teaspoons, take an amount of chard about the size of an egg; this way the Swiss chard fritters will cook better and faster. Turn them often in the oil for a couple of minutes, then place them on absorbent kitchen paper. Proceed until the batter is used up, salt them on the surface only at the end, and serve them hot.
Additional Idea. The Swiss chard fritters can also be fried in advance, as described above, and stored on a plate with kitchen paper. Shortly before serving them, place them on a baking sheet with parchment paper and bake them in a pre-heated oven at 390°F, halfway up, for 15 minutes (heat only from below). They will be as if freshly fried, very crispy and tasty. I use this trick, if I can call it that, for most leftover fried foods.
