Swiss Chard (Or Other Greens) Fritters
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On Monday morning I opened the fridge to find no milk, no eggs, no juice and two vegetable drawers filled with greens. We had left the house in a scramble on Friday, dropped the kids in Vermont en route to Montreal, and returned too late on Sunday evening to think about groceries.
What was on my mind, however, was unloading some of those greens before the next CSA share arrived later that evening. The stars had aligned for Swiss chard fritters, an Ottolenghi recipe my friend Dee alerted me to this winter, which, along with the prawns with tomato and feta and the almond-clementine cake, she described as “not-to-be-missed” Jerusalem recipes.
And so I set to work plunging all of the mustard, turnip, and radish greens along with one bunch of kale into a pot of boiling water. After blitzing the blanched, cooled, squeezed greens in the food processor with lots of herbs (parsley and cilantro), a heavy grating of nutmeg, and a couple of eggs, I folded in a handful of crumbled feta. In a small frying pan, I tested one fritter for seasoning and then stored the batter in the fridge till dinnertime.
Crispy on the edges, creamy in the center, these little fritters, squeezed with lemon, made the most lovely Meatless Monday meal. More importantly, they saved my fridge from utter and complete dark-leafy-green domination. And for that, I couldn’t be more grateful.
A Weekend in Montreal
We had our first airbnb experience, which couldn’t have been more enjoyable. We stayed in the Mile End neighborhood:
Isn’t traveling fun? Even courtyards are exciting.
We ate delicious pastries at Kouign Amann.
And spent hours at Jean Talon Market.
We admired the cooking demo sink at Les Touilleurs,
ate delectable bagels at St. Viateur,
and drank midday beers while watching Greece vs. Columbia:
We drove — so lazy! — to the top of Mt. Royal,
and ate pig liver mousse at Le Comptoir:
We admired the Weck Jar votives at Sel Gras:
enjoyed every drop of wine,
and quickly checked the hockey score:
After dinner, we stopped at Café Olympico for the most delectable coffee and affogato:
and watched Japan score an incredible goal against Ivory Coast.
On Sunday morning, we had our best meal of the trip at Lawrence, including a flaky, warm currant scone served with clotted cream:
And before heading out of town, we picked up coffees at Arts Café.
Definitely will return there next visit:Print
Swiss Chard (or Other Greens) Fritters
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Notes: As noted below, any dark leafy green will work just fine. And the same is true for the herbs — use what you have. Chives, basil, tarragon, etc. would all be delicious.
- 14 to 18 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed
- ½ cup chopped Italian parsley
- ¼ cup chopped cilantro
- ¼ cup chopped dill
- 1/4 to 1/2 teaspoon freshly grated nutmeg — I never measure: just grate directly into the food processor
- ½ teaspoon sugar
- ½ teaspoon kosher salt
- freshly cracked pepper
- 3 tablespoons all-purpose flour
- 2 cloves garlic, chopped
- 2 large eggs
- 3 ounces crumbled feta cheese (1/2 cup)
- Olive oil or grapeseed oil for frying
- Lemon wedges, for serving (optional)
- Bring a large pot of salted water to a boil, add greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel. Once cool, give the greens a squeeze to remove excess water.
- Place the greens in a food processor with the herbs, nutmeg, sugar, salt, pepper, flour, garlic, and eggs. Purée until well blended. Transfer to a large bowl. Fold in the feta.
- Heat 2 tablespoons of oil in a large sauté pan — I prefer to use my nonstick skillet for these — over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of the fritter batter (you should be able to fit 5 to 6 fritters per batch). Press down gently on each fritter to flatten. Cook 1 to 2 minutes per side, until golden brown, seasoning each side with salt. I find that using two forks to flip is easier than a spatula. Transfer the cooked fritters to a plate lined with paper towels. Repeat with remaining batter, wiping out the pan and adding fresh oil as needed. Serve warm, with lemon wedges (optional).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: fritters, kale, Chard, turnip greens, herbs
This post may contain affiliate links. Please read my disclosure policy.
54 Comments on “Swiss Chard (Or Other Greens) Fritters”
Interesting! Love it!
I’ve never been to Montreal! The closest I got was a connection on our way to Athens. I just tried AirBnB for the first time and loved it, too! Such a special experience though I’m sure there are some duds out there .
I also share your affinity for Jerusalem cookbook and will have to try this one out as I’m always faced with a surplus of greens with my CSA!
Lisa, I always think of you when I make something from Jerusalem. I keep finding gems in that book. I’ve been making veggie burgers based on the flavors of the turkey-zucchini burger recipe using quinoa and farro in place of the turkey…so good! I need to post about it.
I am sure the airbnb experience is uneven, but this one couldn’t have been more pleasant, most especially because of the location. The Mile End is an awesome little spot! Hope you are well!
OH I’m glad I spied on this comment reply! I am so doing that veggie burger! We lovvvve the turkey zucchini burgers but I could go for meatless, 100%.
Sophie, I love you, the veggie burgers are amazingly tasty! Will report back soon.
I have made these fritters and can attest to their deliciousness! I’ve used spinach. Love the recipe and love the book!
This post is reminding me I am due for a getaway! It’s so hard with little ones. I’ve never been to Montreal but it’s high on my list now. Beautiful post as always 🙂
Sarah, it is so hard, and we never do it, but it was so much fun. We need to do a better job of getting away, too. One day!
I feel as if I’ve just been to Montreal. You should work for the city tourism bureau–and the fritter look wonderful.
haha, thank you. I will happily return 🙂
Thank you..well done!
I love it here!
What did I miss? There are a few places I will return to when we go back, but I would love to try some new spots, too. Any ideas would be most welcomed!
I love it when people come and enjoy my city! It’s such a great place (although I admittedly find that harder to say in January than I do in June).
I’ve just started reading your site and I absolutely love it. The recipes and photography are phenomenal!
If you do come back, please feel free to hit me up for suggestions. Just offhand, on the basis of what you’ve posted here, you’d probably enjoy Atwater Market, which is similar to Jean Talon, but on the canal and with a great food court. Joe Beef is a 5 minute walk away and is certainly an experience, if a pricey one. Make sure to book at least a few months in advance. There’s also Pizzeria Geppetto, The Burgundy Lion, The St-Ambroise Terrace and Brasseur de Montreal resto-pub within walking/biking distance.
When you’re done in the area you can hop on a Bixi (bike) and you’ll be in the Old Port in under 20 minutes, making it a logical next step.
Anyway, thanks again for the work you put into the site and feel free to email me if you have are looking for anything in particular in Montreal.
Golly, every time I leaf through Jerusalem there are gems I am missing! I don’t even remember seeing these fritters?! So grateful you’re here for me Ali 🙂 Perfect timing too with all the CSA bounty! Will be sure to share these, they sound so delicious. I love how nutty he gets with the flavors, spices and herbs! AND HE IS NEVER WRONG 🙂
Oh my gosh you be any more adorable in that little French cafe! Serrrriously lady 🙂 This looks like such a perfect weekend. I’m envious but MOSTLY happy for you haha! Your airbnb looks darling and I love your photos of all the food and treats. That courtyard! That rhubarb! Your stripes! <3
Sophie, you are too kind. I always love hearing from you. It truly couldn’t have been a more perfect weekend. I am dying to get back…so much more to explore!
And re fritters, there is no photo in the book, which is why you might not remember them, and after I made them, I understood why there was no photo: they are so unphotogenic! Seriously, not appetizing to look at, but they truly are delicious! And I know, that book is filled with jewels. I have so many pages bookmarked. Hope you are well!
So, two questions:
1) Probably stupid question, but can you somehow do this without a food processor? Obviously not ideal, but is there a way?
2) Can goat cheese or some other cheese sub for feta?
I did have a question about the sandwich bread too, but I can’t think of it now. Oh, wait, yes I can: is this a recipe that can double and, if so, can a mixer stand up to the amount of dough?
No such thing as a stupid question, right? OK, I think you could do this without a blender, and I think the result will be fritters with more texture — they potentially might be even better this way. I would, whisk the eggs with the flour, salt, pepper, sugar, etc. Then chop the blanched greens and herbs as finely as you can and fold them into the eggs. Then, fold in the goat cheese — yum! Love the idea of goat cheese. I think it will melt a little bit more than the feta, so you won’t get bites of cheese the way you do when you use feta, but the flavor will still be great.
And yes, I think a stand mixer can in fact handle a double batch of dough. Which size mixer do you have? So funny, someone else just asked this same question.
thanks for the response. it is a 6 quart mixer, which I think handles a lot, but I’ve been advised not to make a double batch of cookie bar dough in, so there’s that. I’m going to give it a try though.
Cool, good luck with it! I think a 6-qt bowl should be able to handle a double batch.
The fritters look yum but the trip to Montreal looks even better :-). That looks like a great getaway for me and the hubby. Due to our visa it’s hard to leave the country but it will def. be on the list ( a little slice of France would be great after almost 6 years in the US, which is great btw!). Thanks for sharing this recipe!
Dorothea you must! It really feels like you’re far away, but it’s such an easy trip. Honestly, all I can think about is when we can get back. Hope you are well!
Thank you! This post is wonderful!
Hope you enjoy your trip, Rena!
You guys are so freaking cute! Movie cute, romantic short story cute….you even make fried greens cute! Sigh! You make me pine for a vaca but there are too many puppies and kitties hanging out here! Maybe a living room getaway?
Thank you Laurie! And yes, you need a staycation! My friend here did that and said it was a blast — she and her husband took a week off from work and didn’t go anywhere. And you CANT go away. Those pups and kitties would be too too sad. Hope you are well! xoxo
Love the dress
Thank you Laura! I rarely ever dress up, but I saw that one on madewell and purchased it immediately. So glad you approve!
These look a lot like a Persian fritter called Kuku Sabzi. That recipe uses dill, chives, parsley, and cilantro with eggs. Sometimes includes barberries and walnuts. I love that you blended cheese in with yours. And isn’t Montreal the best? I used to live there…those pictures of Jean Talon market took me back.
Oh yum! That sounds delicious. I am sure kuku sabzi inspired this recipe. I have never cooked with barberries but I read about them somewhere else in the Jerusalem cookbook. And YES. We love Montreal. Can’t wait to get back!
Oh my I have to get out of Dodge. What a fun montage of pictures. I got a real sense of place. I didn’t think I was going to like the chard fritters. BUT I was wrong.
Yay! Wonderful to hear this! They surprised me, too 🙂
oh, i need these fritters in my life. and fortunately, have a similary full-to-bursting situation in my fridge (chard, kale, beet greens, hoot!).
and st. viateur bagels are. the. best. warm from the wood-burning oven. spackled with cream cheese. sigh.
thanks for daylighting this recipe, and welcome home!
Thank you, Molly! Yes re st. viateur bagels — one of the highlights of the trip for sure.
So glad I’m not the only one up to my eyeballs in greens 🙂 I’m thinking about making some sort of spanakopita tonight…need to make space for the next delivery.
Hope you are well!
Looks like you had a lovely trip!
Thank you for this recipe! I immediately envisioned adding a dash of nutmeg and topping the leftovers with poached eggs for a morning meal! I’m going to have to try this soon! 🙂
Oh a poached egg on top sounds so good!
Ooops! I just came back to the recipe and realized I overlooked the nutmeg in the ingredient list the first time I saw it! I’m sure you were thinking, “what’s she talking about?” LOL
Sorry about that! I’m looking forward to trying these! 🙂
Not at all, Judy! It’s easy to miss ingredients 🙂 Hope you like these and Happy Fourth!
Man these were good, cleaned out the garden ready to replant new stuff. Chard, spinach and Kale. No parsley, but a bit of cilantro. I wasn’t patient enough to get the greens very dry so squished them and added some panko to soak up the moisture. Used grapeseed oil per your suggestion and they turned out perfect. DH loved them, they were the hit of the dinner. Two each served with fresh halibut, and canneloni’s cooked with sage & serrano. Yum.
Oh Laura, your menus always make me drool! Fresh halibut sounds so good right now. And nice call on adding panko to the mix. Isn’t a great way to clean out the fridge? Or in your case, garden? We have been overloaded with CSA greens, which I love, but sometimes my fridge can’t handle it all. Happy Happy Fourth!!
Thanks for the swiss chard recipe. Had my own from a CSA to use up. I have the Jerusalem cookbook but wouldn’t have tried that recipe without if I hadn’t found this post searching for swiss chard recipes online.
So funny, I wouldn’t have tried the recipe either had my friend not pointed it out to me — there was no photo of it in the cookbook, and it is easily missed unless you’re really focused. Hope you like the fritters! We love them and are constantly being bombarded by greens from our CSA.
I have been wondering if those fritters were good or weird…now I think I will give them a shot with my next batch of CSA chard. Also, Montreal is a fabulous place to visit (I fantasize about a pied-a-terre there), and Lawrene is the best place for brunch!
Definitely! They are such a great way to use up that chard. And yes re pied-a-terre…that would be a dream, ideally steps from Lawrence. I keep dreaming about that scone with clotted cream. Yum.
I just tried these last night. So good! I added a tahini yogurt dipping sauce. Coincidentally I just returned from Montreal as well. What a fabulous city. Love your photos, they capture the essence so well.
I blogged about these fritters and linked back here! Love your site! Already made your apricot and ricotta pizza too. So tasty.
If you’re curious check it out! [link no longer available]
Yum! Maddie, a tahini-yogurt sauce sounds so good, and it is right up my alley — I am obsessed with tahini-based sauces right now, and I love the idea of incorporating a little yogurt in there. And yes re Montreal! Such a fabulous city. I’m eager to go back. Thanks so much for your kind words. It means a lot. I will check out your site!
Like you, I found these a little hard to work with… but, oh my goodness, they were so delicious. Fantastic recipe — thanks for sharing! 🙂
Yay! So happy to hear this, Alex! If only we could make them more manageable…one day 🙂
Hello there, these look wonderful! I have an abundance of Kale in my fridge that I’ve been struggling to use up, so this may be my solution!
How well do these keep in the fridge? If you don’t intend to eat them right away can they be refrigerated and reheated in a toaster over by chance?
Looking forward to your reply and to checking out more of your tasty recipes! Thank you! Have a lovely day!
This is one of my teenagers’ most asked for dinners. It’s that good. I don’t even blanch the greens, I just blitz them in food processor. I have a lot of fresh basil – how would that work? I realized basil is usally uncooked, do you think I would waste it here? Thanks!
Oh I love this! I will forever not blanch either… thank you. Always looking for shortcuts 🙂 🙂 🙂
I think basil would be great.
So versatile, simple, and delicious. I used primarily kale with totally random mizuna, arugula and all the herbs called for. Didn’t have AP flour so used rye. I will turn to this whenever I have to use up greens. And my 3 year old also loved them.
So nice to hear this, Anna! And how nice you have such a good little eater on your hands 🙂