Herby Swiss chard fritters with basil yogurt

Based on 10 ratings

“Swiss chard is one of my favorite leafy greens. I particularly love it in soups and stews, but found myself using it that way just too often. In an effort to try something new, I decided to turn the leaves into crisp, herb-packed fritters loaded with chunks of the stem for texture and a more chard-y flavor. Serve them on their own with the basil yogurt and a couple quarters of lemon, or serve them alongside simple roasted or grilled chicken. If you don’t dry the chard leaves thoroughly after blanching, the fritter batter might be too wet resulting in a softer, more pancake-like “fritter.””

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
450 g Swiss chard
40 g basil
150 g full-fat Greek yogurt
3 cloves garlic
½ lemon
15 g parsley
15 g cilantro
3 tbsp flour
egg
1½ tsp ground nutmeg
3 tbsp panko breadcrumbs
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • citrus press
  • cutting board
  • knife
  • 2 food processors
  • pot (large)
  • slotted spoon
  • paper towels
  • bowl
  • frying pan
  • spatula

Nutrition per serving

Cal
110
Protein
9 g
Fat
6 g
Carb
11 g
  • Step 1/5

    Peel and crush garlic cloves, juice lemon. Using a knife, remove stems from the Swiss chard and finely chop them. Set aside the leaves.
    • 3 cloves garlic
    • ½ lemon
    • 450 g Swiss chard
    • citrus press
    • cutting board
    • knife

    Peel and crush garlic cloves, juice lemon. Using a knife, remove stems from the Swiss chard and finely chop them. Set aside the leaves.

  • Step 2/5

    To make the basil yogurt, add some basil, Greek yogurt, one third of the garlic, and lemon juice to a food processor. Season with salt and pepper, then process to a smooth green sauce. Season to taste and keep the basil yogurt in the fridge until serving.
    • 25 g basil
    • 150 g full-fat Greek yogurt
    • salt
    • pepper
    • food processor

    To make the basil yogurt, add some basil, Greek yogurt, one third of the garlic, and lemon juice to a food processor. Season with salt and pepper, then process to a smooth green sauce. Season to taste and keep the basil yogurt in the fridge until serving.

  • Step 3/5

    Bring a large pot of water to boil over high heat. Season with salt and add the Swiss chard leaves. Turn the heat down to medium and let the leaves simmer for approx. 5 min. Remove the leaves and carefully pat them dry.
    • salt
    • pot (large)
    • slotted spoon
    • paper towels

    Bring a large pot of water to boil over high heat. Season with salt and add the Swiss chard leaves. Turn the heat down to medium and let the leaves simmer for approx. 5 min. Remove the leaves and carefully pat them dry.

  • Step 4/5

    Add Swiss chard leaves, remaining basil, parsley, cilantro, flour, remaining garlic cloves, egg, salt, pepper, and ground nutmeg to a food processor. Pulse until well combined, then add to a bowl and stir in panko breadcrumbs and chopped Swiss chard stems.
    • 15 g basil
    • 15 g parsley
    • 15 g cilantro
    • 3 tbsp flour
    • egg
    • 1½ tsp ground nutmeg
    • 3 tbsp panko breadcrumbs
    • salt
    • pepper
    • food processor
    • bowl

    Add Swiss chard leaves, remaining basil, parsley, cilantro, flour, remaining garlic cloves, egg, salt, pepper, and ground nutmeg to a food processor. Pulse until well combined, then add to a bowl and stir in panko breadcrumbs and chopped Swiss chard stems.

  • Step 5/5

    Heat some vegetable oil in a frying pan over medium-high heat. Add approx. 1 tbsp of the fritter mixture to the pan and use the back of a spoon to lightly flatten. Fry for approx. 2 – 3 min. per side, or until golden brown. Repeat until all fritters are made, adding more oil as needed. Serve fritters warm or at room temperature with basil yogurt. Enjoy!
    • vegetable oil (for frying)
    • frying pan
    • spatula

    Heat some vegetable oil in a frying pan over medium-high heat. Add approx. 1 tbsp of the fritter mixture to the pan and use the back of a spoon to lightly flatten. Fry for approx. 2 – 3 min. per side, or until golden brown. Repeat until all fritters are made, adding more oil as needed. Serve fritters warm or at room temperature with basil yogurt. Enjoy!