Crispy on the edges, creamy in the center, these little fritters, squeezed with lemon, make the most lovely Meatless Monday meal. You can use any number of greens and herbs in this recipe.
Total Time
25min
4.0
3 Ratings
Author: Alexandra's Kitchen
Servings:
6
Ingredients
•
11
cups
Chard
, de-stemmed
or Kale, Mustard, Turnip or Radish Greens, etc.
•
1/2
cup
Chopped
Italian Flat-Leaf Parsley
•
4
Tbsp
Chopped
Fresh Cilantro
•
4
Tbsp
Chopped
Fresh Dill
•
2
tsp
Ground Nutmeg
•
as needed
Granulated Sugar
•
as needed
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
3
Tbsp
All-Purpose Flour
•
2
cloves
Garlic
, chopped
•
2
Farmhouse Eggs® Large Brown Eggs (sponsored)
•
1/2
cup
Feta Cheese
, crumbled
•
as needed
Olive Oil
or Grapeseed Oil
•
1
Lemon
(optional)
Cooking Instructions
1.
Bring a large pot of salted water to a boil, add Chard (11 cups) or your choice of greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
2.
Place chard in food processor with Italian Flat-Leaf Parsley (1/2 cup), Fresh Cilantro (4 Tbsp), Fresh Dill (4 Tbsp), Ground Nutmeg (2 tsp), Granulated Sugar (as needed), Kosher Salt (as needed), Freshly Ground Black Pepper (to taste).
3.
Add All-Purpose Flour (3 Tbsp), Garlic (2 cloves) and Farmhouse Eggs® Large Brown Eggs (sponsored) (2).
4.
Pulse until well blended.
5.
Fold in Feta Cheese (1/2 cup) by hand.
6.
Heat 1 tablespoon of Olive Oil (as needed) in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter.
7.
Stick to cooking 3 at a time to make sure you have space to flip and make sure the fritters are golden and crisp before flipping. Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown.
8.
Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with a wedge of the Lemon (1).
Nutrition Per Serving
CALORIES
103
FAT
5.3 g
PROTEIN
6.5 g
CARBS
8.8 g
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