The Fried Battered Swiss Chard Stalks are the perfect appetizer, a tasty side dish, or a treat for a buffet dinner.
They are prepared in a short time, beautifully golden and especially non-greasy, even children will like them. I don’t know about you, but I usually make chard stalks baked au gratin or with some béchamel, while with the leaves I also make omelet.
Let’s immediately go under the photo to find out how to prepare the Fried Battered Swiss Chard Stalks!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Fried Battered Swiss Chard Stalks
- 1 head Swiss chard (with stalk)
- 1.25 cups all-purpose flour
- 0.85 cup sparkling water (natural water is also fine)
- 1 egg (medium)
- 2 pinches salt
- as needed peanut oil (for frying)
Steps
Remove the bottom part of the head and then cut off the green leaves, set them aside for other preparations.
Wash them very well to remove any dirt and impurities, then if they are too long, cut them in half.
Cook the stalks in slightly salted boiling water for 5 or 6 minutes, then drain them and let them dry on a clean cloth.
In a bowl that can contain the stalks, mix with a hand whisk the water and the egg.
Add the sifted flour and salt and continue mixing with the hand whisk to avoid lumps.
In a large pan that can hold the stalks well spread out, heat enough oil for frying; it will be ready when a little batter dropped in quickly rises to the surface.
Using tongs, dip a few stalks at a time, let them be covered with batter, then lift them to let excess batter drain off and fry them.
When they are golden on one side, turn them and let them brown on the other side, then drain them on absorbent paper, salt on the surface, and voilà.
Storage, Tips, and Variations for Fried Battered Swiss Chard Stalks
You can coat the stalks first in flour and then in batter.
Sparkling water is perfect but tap water is also fine.
You can replace the water with beer.
The Stalks are also delicious at room temperature.
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