Chard FritterPosted: April 27, 2009
I somehow decided yesterday that the bunch of rainbow chard sitting in our fridge should be incorporated into a fritter – sort of along the lines of Spanish tortilla – to be served cold alongside some pasta salad for dinner. Upon inspecting the internet, Tina found that chard pancakes are apparently a typical vegetarian Passover dish. This was very fortunate, as we had been wondering exactly what we were going to do with all of our leftover matzoh meal. The recipe I used was based on this one from Epicurious, though my version doesn’t incorporate any cinnamon or allspice. It also seemed more like a “fritter” than a “pancake” to me.
Because it was very hot out yesterday and we were having mint juleps (the first of the season!…whatever season it is right now) with company, we were too lazy to take pictures. It was a beautiful fritter.
1 bunch of chard (4 or 5 large leaves), chiffonaded
1 meduim onion, chopped fine
1 cup matzoh meal (you could definitely also use flour, but might have to change the proportions)
1/2 cup soy milk
4 Tbsp olive oil
salt and pepper
1. In a large mixing bowl, thoroughly mix the eggs, milk, and matzoh meal into a batter. Throw in a couple pinches of salt and pepper.
2. Throw in the chard and onion, stirring in order to get all the veggies coated. The way I did it, the raw chard has a lot of volume and doesn’t seem to get too thoroughly covered in batter. Despite initial misgivings, this ended up not being a problem for me. However, if you’re looking for a more batter-centric fritter, you might want to increase the proportion of those ingredients.
3. Maybe preheat the oven to 400 (see below).
4. On the stovetop, heat the oil in a medium skillet, making sure to coat the entire bottom surface. Pour the chard mixture into the pan, tamping the leaves down firmly. Cook over medium heat for five to ten mintues – enough so that the bottom of the fritter firms up and begins to brown.
5. This is the potentially difficult part. You need to flip the fritter to brown the other side, but since so much of it is leafy chard, it may not hold together so well. I decided to put the skillet in the oven and let it bake for another ten minutes in order for it firm up throughout before using a plate to flip it over and cook the other side on the stovetop. If you are a skillet ninja, you might be able to flip it as is, but don’t say I didn’t warn you.
6. Whether it’s coming from the oven or not, flip the fritter in order to brown the other side.
7. Depending on how much batter you used and whether you put in in the oven prior, you might put the skillet (back) in the oven to make sure it’s cooked all the way through.
8. Cut into wedges and serve, either hot or cold.