Swiss Chard and Herb Fritters
Crispy, herb-packed fritters made with Swiss chard, fresh herbs, and aromatic spices. These Middle Eastern-inspired patties are seasoned with coriander, caraway, and harissa, then pan-fried until golden brown and served with yogurt.
Ingredients
- •1½ bunches Swiss chard
- •1 teaspoon kosher salt
- •1 tablespoon coriander seeds
- •½ teaspoon caraway seeds
- •1 bunch parsley
- •1 bunch cilantro
- •1 bunch dill
- •3 medium onions
- •1 tablespoon harissa pepper paste
- •¾ cup plain unseasoned breadcrumbs
- •¼ teaspoon freshly ground pepper
- •6 large eggs
- •1½ cups vegetable oil
- •1 cup Plain Greek-style yogurt
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
10 min
- 2.
Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
5 min
- 3.
Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
5 min
- 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.
10 min
- 5.
Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
10 min
- 6.
Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
5 min
- 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.
25 min
- 8.
Serve immediately or at room temperature with yogurt alongside, if using.
2 min
