02 June 2013

Swiss Chard Fritter from Ottolenghi’s Jerusalem - IHCC

Winter is full of greens here in NZ, each week the veggie box is packed full of them...spinach, silver beet, chard, cavolo nero.  After the initial burst of enthusiasm & several rounds of frittatas, quiches & sautés I am always on the look out for new ways to get that nourishing dose of greens & Ottolenghi provides them aplenty.  Plenty has whole chapters on leaves, green things & green beans.  Green things all of a sudden become exotic, appealing, even treat like! It’s an Aladdin’s cave of all things, good, delicious & green; chard & saffron omelettes, chard cakes with sorrel sauce, green pancakes with lime butter, broad bean burgers.

Jerusalem has spinach salad with dates & almonds, broad bean kuku*, artichoke & herb salad, parsley & barley salad, Swiss chard with tahini, yoghurt & buttered pine nuts (buttered pine nuts!!) & these Swiss chard fritters that were perfect for this week’s patty cake, patty cake themed I Heart Cooking Clubs.

*kuku I think does sound like something magical from a far off land. It is in fact an Iranian Jewish take in frittata.

Who doesn’t love a fritter? This is at the top of the pile of packing a punch of green goodness* while feeling like a little bit of treat & a little indulgent all at the same time.

*Packed full of iron, magnesium, potassium, vitamins A, K & C make these one of the most nutritious veg around.

These vibrant green fritters are originally from Turkey & if you don’t have chard you can use spinach, just double the weight & gently wilt rather than boiling.

Swiss Chard Fritter from Ottolenghi’s Jerusalem

Serves 4 as an appetizer, just!


400g /14oz Swiss chard leaves, stalks removed
30g / 1oz flat leaf parsley
20g / 3/4oz coriander
20g / 3/4oz dill
1 1/2 tsp nutmeg, freshly grated
1/2 tsp sugar
3 tbsp all-purpose flour
2 cloves garlic, crushed
2 eggs
80g / 3oz feta, crumbled
60ml olive oil
Lemon wedges, for serving


Bring a large pot of salted water to a boil, add the chard & simmer for 5 minutes. Drain & squeeze until the chard is completely dry. Place the chard in a food processor along with the herbs, nutmeg, sugar, flour, garlic & eggs. Season with salt & pepper & blitz until you have a smooth green batter.  Crumble in the feta & gently fold it through.

Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Spoon in 1 heaped tablespoon of the batter for each fritter. Press down gently on the fritter to flatten it to about 7cm wide. Cook for 1 to 2 minutes per side, until golden brown or rather green. Transfer to some kitchen paper & keep warm while you fry the rest of the fritters in batches. 

Serve warm, with lemon wedges.

I loved these.  Swiss chard spiked with fragrant herbs, studded with feta, that melts & browns as these fritters sizzle away.  Perfect as an appetiser or brunch these will definitely be putting on an encore performance.

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  1. These fritters are so gorgeously green--they are drool-worthy. I am always looking for different ways to get more greens in my diet so I have a feeling I would fall in love with these! (Plus the feta never hurts!) ;-)

    1. Thanks Deb, I know such a great way to get your greens. I love how I can scoff all these pancakes & feel virtuous at the same time!

  2. Incredibly beautiful and scrumptious-looking! It's amazing what this man has done with something as basic as Swiss chard (the chard with buttered pine nuts is fantastic, by the way)

    1. Thanks Zosia, he is definitely a master! Thanks for the recommendation, I think anything with BUTTERED pine nuts can only be amazing!

  3. OH wow, this looks so delicious! I love the vibrant fresh green colour of these fritters! I have never tried Swiss Chard, a veggie that I have not seen over here. The ingredients combination sounds wonderful! Lovely fritters!

    1. Thanks :) Swiss chard, silver beet...all the greens grow here like weeds pretty much all year round so we are never short of greens! You definitely feel nourished after these fritters.

  4. Plenty is definitely a treasure trove celebrating all things green. Ottolenghi really has the ability to elevate veggies to a whole new (very enticing) level. Swiss chard is my very favorite green and these fritters really appeal to me! They look absolutely wonderful.

    1. Thanks Kim, I know it is just wonderful to have all this green inspiration, especially at the moment as they are in even more of an abundance as normal as we head in to Winter....that does however mean only 3 months until Spring!!

  5. The color is stunning! And I love the feta--especially that it browns as the fritters cook. Great recipe.

    1. Thanks Michelle, I know they couldn't be any greener! And a little feta does make everything better!

  6. Don't you love the way Ottolenghi makes simple, "good-for-you" greens seem so sexy and alluring. Can't wait to give these fritters a try - the kind of thing I love for a simple Sunday supper. I'm dying to try that Broad Bean Kuku too - I've had my eye on it ever since Hannah at Blue Kale Road made it.

    1. I do...it is making winter all the more enjoyable!

  7. Oh my, these look absolutely amazing! Can't wait to try them, and I LOVE mascarpone.... my love for all things Italy started that, and makes me want to try every recipe that has mascarpone in it! :) UC browser customer support


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