Hey, there may be a pause before our next post. My sister and I are traveling to Estonia for a month to do folklore research and generally reconnect with our roots. It might take us a minute or two to recover from travel and suss out exactly what is actually included in the “kitchenette” of the accomodations that we have rented! In the meanwhile enjoy these fritters….
I have been loving cooking from the cookbook Plenty lately. I often do not happen to have all of the fabulous ingredients that are called for, but I am finding the recipes very responsive to improvisation. I have made these green fritters with herb sauce with all manner of substitutions and they are always delicious. I find that they are a really good way to eat up radish tops and other odd greens.
They remind me of food that we ate when we were traveling in Bulgaria. Sometimes I skip the herb sauce and eat them with store-bought Ajvar. We call Ajvar cheap thrill sauce. It is this delicious roasted red pepper and eggplant sauce imported from Bulgaria and it is inexplicable inexpensive and delicious. It has a wonderful bright red colour….I am regretting not adding some to the plate for the photo here…maybe I’ll add it later.
adapted from Plenty. Makes 8 fritters. In truth 8 fritters is really only feeds two adults. These are very tasty and easy to devour.
- 1 and 1/4 pounds of swiss chard, nettles, radish greens, turnips greens, spinach (or a mix of any of these)
- 1/3 cup pine nuts, chopped walnuts or chopped hazelnuts
- 1 Tablespoon olive oil
- 4 oz Pecorino, Kashkaval or goat gouda (finely grated)
- 1 egg (lightly beaten)
- 6 Tablespoons bread crumbs (I use gluten-free)
- 1/4 tsp salt
- black pepper
- mild oil or olive oil (or a mix of the two) for frying
- 1 and 1/2 cups fresh herbs such as sorrel, basil or dill (or a mix)
- 1/4 cup greek yogurt, mascarpone or sour cream
- a tiny clove of garlic, peeled and minced
- 1 tablespoon extra virgin olive oil
- 1/4 tsp Dijon mustard
- salt to taste
- lemon juice to taste
- Bring a big pot of water to a boil. Blanch your greens in the boiling water (6 minutes for chard stems. 3 minutes for chard greens, nettles, radish greens and turnip greens. 1 minute for spinach). Drain the greens and set them aside to cool. While the greens cool make the sauce.
- Combine the herbs, yogurt, garlic, olive oil and Dijon mustard in a blender and process until smooth. Taste and season with salt and lemon juice as needed.
- Fry the nuts in the olive oil until they are lightly toasted.
- Combine the nut and the oil that they were fried in with the grated cheese, lightly beaten egg, breadcrumbs, salt and pepper in a large mixing bowl.
- If the greens are cool enough, wring them with both hands until they are quite dry. Chop the greens finely and add them to the mixing bowl. Combine all of the ingredients (I used my hands).
- Heat some oil in a large heavy bottomed skillet over high heat.
- Form the batter into 8 patties and place them in the hot skillet. Once all of the patties are in the pan, reduce the heat to medium high and fry the patties for about 3 minutes on each side.
- Drain on paper towels and serve with herb sauce or store-bought Ajvar.
YOU MAY ALSO LIKE…