* Exported from MasterCook *
Chard Fritters
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chard -- red or green, washed & trimmed
salt and freshly ground black pepper
1 teaspoon minced garlic
1/2 cup freshly ground black pepper
1 teaspoon minced garlic
1/2 cup grated Parmesan cheese
nutmeg -- a tiny grating
To dredge: -- flour as needed
To fry: -- oil as needed
To serve: -- minced parsley and lemon wedges
Set a large pot of water to boil; salt it well. Separate the greens and
stems of the chard. Cut the stems into 1 or 2-inch lengths; chop the
greens coarsely. Parboil the stems until almost tender, about 5 minutes,
then add the greens; cook until all are nice and soft, another 3 to 5
minutes. Remove, drain, rinse under cold water, and squeeze thoroughly
until dry.
Puree the chard with the garlic in a blender and puree until smooth. Place
in a bowl and stir in the Parmesan, nutmeg, salt and pepper to taste
(remember that Parmesan is salty), and enough flour to make a stiff
mixture that can be shaped into balls.
Add at least an inch of oil to a deep, steep-sided skillet or a pot or a
deep fryer; heat to 150F. Shape the chard mixture into balls and fry until
crisp and brown on all sides, a couple of minutes per side. Sprinkle with
minced parsley and serve with lemon wedges.
Other Greens to Use: spinach, beet greens.
Makes 16 to 20 fritters (serving 8 to 10, two fritters each)
AuthorNote: If you've an aversion to fried, I'm sorry; these are really
great. They are even good at room temperature, which is how they are often
served in Italy.
Cuisine:
"Italian"
Source:
"Leafy Greens: An A-to-Z guide to 30 types of greens plus more that
120 delicious recipes by Mark Bittman, 2012, 1995"
S(Formatted by Chupa Babi):
"Feb 2013"
Yield:
"18 fritters"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 2g Fat (28.0% calories
from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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