Green Fritters with Herb Sauce

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.

GREEN FRITTERS

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

HERB SAUCE

  • 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
  1. 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.
  2. 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.
  3. Fry the nuts in the olive oil until they are lightly toasted.
  4. 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.
  5. 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).
  6. Heat some oil in a large  heavy bottomed skillet over high heat.
  7. 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.
  8. Drain on paper towels and serve with herb sauce or store-bought Ajvar.

 

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About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

8 comments

  1. Laura

    This is great! I have some kale I need to use up. My hubby and I would love this! Have fun in Estonia!

  2. this looks amazing! can’t wait to make it tomorrow with some beet greens, chard, and cilantro! have an AMAZING trip!!

  3. I will have to track down ajvar.. sounds delicious! These fritters are filled with greens, I love it!

  4. maki

    Brilliant! We’ve tired a bit of our kale salads and sauteed greens. And now everything at the market is coming up so….I spoke briefly with Chris and he’s talking TROLLS. Folks are not taking trolls seriously enough! I can’t wait to get your missives from Estonia the magical kingdom. Big love to you both!

  5. PS–made this with chard, cilantro, and parm and David LOVED it! Thank you!

  6. This is great! I just made these with kale & mustard greens, then used cilantro & chives in the sauce. Such a good recipe since you can use really whatever is on hand. And oh yummy yummy ajvar.

  7. Claudia

    wow looks amazing!

  8. Pingback: Herb and Amaranth Fritters | Big Sis Little Dish

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