Description
Source: Jerusalem
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.
Ingredients
- 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)
Instructions
- 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