Swiss Chard Fritters (crispeddi chi giri)
Swiss chard fritters, or crispeddi chi giri as we call them in Sicilian, made with tender swiss chard leaves fresh from the garden stirred into a pastella (batter) made of eggs; flour; water and parmesan cheese and lightly fried. A tasty snack, appetizer or side dish!
- Prep time
- 25 min
- Cook time
- 12 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
- 1 bunch swiss chard ((8-10 leaves: about 10 cups loosely packed before cooking))
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup water (or more as needed )
- 3/4 tsp salt
- 2-3 tbsp . grated parmesan cheese
- 3 tbsp . vegetable oil (or canola or sunflower oil )
Instructions
- 1
Rinse one bunch of swiss chard (about 8-10 large leaves) well making sure to remove all traces of dirt along the stems. Roughly chop the stems along with the leaves. You may choose to remove the stems, if you prefer, and reserve them for another use.
- 2
Bring a large pot of salted water to a boil. If using, add the stems first and boil for 2 minutes. Add the leaves and boil for 1 minute longer. Remove with a slotted spoon and transfer to a bowl to cool.
- 3
In a large bowl combine eggs; flour; baking powder; water; salt and pepper. Whisk the ingredients until smooth. The batter will have a thick, pancake like consistency. If it is too thick, add extra water 1 tbsp. at a time.
- 4
Squeeze some of the water (it does not need to be completely dry) out of the swiss chard and add to the batter along with the grated parmesan.
- 5
Heat vegetable oil on medium high heat in a large skillet. Spoon batter (about 2 tablespoonfuls) into the hot oil. Cook until browned, about 2 minutes. Flip with a spatula and cook until the underside is browned, about 2 more minutes.
- 6
Transfer to a paper towel lined tray to absorb excess oil. Serve hot or at room temperature