Swiss chard fritters














From the cookbook Jerusalem by Yotam Ottolenghi & Sami Tamimi

What a delicious and flavorful recipe. The authors trace these fritters to Turkish origins & suggest them as a marvelous way to start a meal.  I think they’d be a smash hit at a party as an Hors d’Oeuvers . They freeze well, can be micro-waved, and are also great with soup, salads, fish, just about anytime.

Spinach makes a good substitute for the chard: increase the quantity by 50 percent and just wilt it in a pan instead of boiling it.


14 oz Swiss chard (1 bunch), stalks removed

1 oz flat-leaf parsley

2/3 oz. cilantro (1 -2 TBS)

2/3 oz. fresh dill (1-2 TBS)

1 ½ tsp nutmeg

½ tsp sugar (I omit it)

3 TBS all-purpose flour

2 cloves garlic, crushed

2 large free-range eggs

3 oz. feta cheese, broken into small pieces

4 TBS olive oil

Salt & freshly ground black pepper

1 lemon, cut into wedges


Bring a large pan of salted water to a boil, add the chard, and simmer for 5 minutes. Drain the leaves and squeeze them well until completely dry. Place in a food processor along with the herbs, nutmeg, sugar, flour, garlic, eggs, generous ¼ tsp. salt, and some black pepper. Blitz until smooth and then fold the feta through the mix by hand.

Pour 1 TBS. of the oil into a medium frying pan. Place over medium-high heat and spoon in a heaping TBS of mixture for each fritter. Press down gently to get a fritter 2 ¾ “ wide and 3/8” thick. You should be able to fit about 3 fritters at a time. Cook the fritters for 3 -4 minutes IN TOTAL, turning once until they have taken on some color.  Transfer to paper towels, then keep each batch warm while you cook the remaining mixture, adding the remaining oil as needed. Serve at once with the lemon wedges.

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