From the blog For Love of the Table
3 to 4 bunches of Swiss Chard, ribs removed and discarded or reserved for another use—you should have 454 g/1 lb. of trimmed leaves
120 g/4 oz/1 c. all purpose flour
1 t. salt
1 1/2 t. baking powder
250 g/1 c. whole milk ricotta
3/4 c. whole milk
30 g/1/3 c. finely grated Parmesan or more
2 eggs
3 T. olive oil, plus more for frying
Zest of 1 small lemon
1 peeled clove of garlic, finely grated using a microplaner or smashed to a purée with a pinch of salt
Pinch of cayenne (to taste)
1 recipe dilled yogurt sauce or plain yogurt or sour cream
Dill sprigs to garnish
Bring a large pot of lightly salted water to a boil. Add the chard leaves and cook until just tender—about five minutes. Lift out the cooked leaves and spread on a baking sheet to cool. When the leaves are cool enough to handle, use your hands to squeeze out as much of the excess water as you can. Chop the dried greens finely. (You should have about 1 3/4 c./180 g. prepared greens.)
Place the flour, salt and baking powder in a small bowl and whisk to combine.
In a large bowl, combine the ricotta, milk, Parmesan, eggs, olive oil, zest, garlic and cayenne and whisk until smooth.
When you are ready to cook the fritters, whisk the greens into the cheese mixture. Add the dry ingredients and mix with a rubber spatula just until the dry ingredients are absorbed.
Heat a non-stick or cast iron skillet over moderate heat. Film the pan with olive oil. Dollop in the fritter mixture using a spoon or a small ice cream scoop (you can make the fritters any size that you like—I like them made with a generous tablespoon of the mixture—for appetizers and a three or four tablespoon scoop when serving as an entrée). As you add the fritters to the pan, use the back of the scoop/spoon to barely flatten the batter—resist the temptation to spread the fritters out. The fritters should sizzle gently in the oil. Cook on the first side until they are golden brown and have puffed—about three minutes. Carefully turn the fritters over and cook for another three minutes. They should be golden brown on both sides and springy to the touch. Transfer to a platter or baking pan and keep warm while you finish cooking the rest of the mixture.
Serve the fritters hot with the yogurt sauce and a scattering of dill sprigs.
Makes about 36 appetizer-sized fritters (serving 8 to 12) and 16 to 18 large fritters (serving 4 to 6 as a light entrée)
(Recipe adapted from Vegetable Literacy by Deborah Madison)
Dilled Yogurt Sauce: Combine 1 cup of thick yogurt (strained or Greek) with 1 T. minced fresh dill, a small clove of garlic (finely grated with a microplaner or smashed to a purée with a pinch of salt) and salt and lemon juice to taste.
http://www.forloveofthetable.com/2018/07/swiss-chard-ricotta-frittersa-delicious.html
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