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Swiss Chard (or Other Greens) Fritters

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5 from 3 reviews


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.


  • 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)


  1. 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. 
  2. 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. 
  3. 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