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Swiss Chard and Herb Fritters

3.4

(6)

Photo of Leek and Swiss Chard Cakes on a platter and two white round plates.
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson

These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially delicious as part of the traditional Sephardic Rosh Hashanah seder meal.

Recipe information

  • Total Time

    1 hour 15 minutes

  • Yield

    8-10 appetizer servings

Ingredients

1½ bunches Swiss chard (about 1 pound, 3 ounces), stemmed
1 teaspoon kosher salt, divided, plus more
1 tablespoon coriander seeds
½ teaspoon caraway seeds
1 bunch parsley
1 bunch cilantro
1 bunch dill
3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel
1 tablespoon harissa pepper paste
¾ cup plain unseasoned breadcrumbs
¼ teaspoon freshly ground pepper
6 large eggs, divided
Vegetable oil (for frying; about 1½ cups)
Plain Greek-style yogurt (for serving; optional)

Special Equipment

A spice mill or mortar and pestle

Preparation

  1. Step 1

    Season chard with ½ tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.

    Step 2

    Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.

    Step 3

    Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and ½ tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.

    Step 4

    Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.

    Step 5

    Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.

    Step 6

    Pour oil into a large heavy skillet to a depth of ¼" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.

    Step 7

    Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3–4 minutes per side. Transfer to a paper towel-lined plate; season with salt.

    Step 8

    Serve immediately or at room temperature with yogurt alongside, if using.

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