Swiss Chard Fritters

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.

Ingredients

• 14 ounces (2 bunches) Swiss chard leaves, stems removed
• ½ cup chopped Italian parsley
• ¼ cup chopped cilantro
• ¼ cup chopped dill
• 1 ½ teaspoons grated nutmeg
• ½ 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)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    204 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 9 grams protein; 111 milligrams cholesterol; 449 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 14 fritters, 4 appetizer servings

Preparation

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.
2. Place chard in food processor with herbs, nutmeg, sugar, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
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).

30 minutes