1 bundle of chard- 2 eggs
- 2 cloves of garlic
- 1 green onion
- 200 grams of self-rising flour
- 100 grams of grated cheese
- Milk c/n
- Oil c/n
- Salt and pepper to taste
Elaboration
- Wash and separate the stalks (the stalks will not be used for this dish).
- Boil the chard leaves. Once the water boils, strain and drain as much water as possible.
- Chop the chard. Beat the eggs in a bowl and add the chard, sautéed onion and garlic, cheese, milk, salt and pepper.
- Mix and add the flour until it becomes a paste (it should not be thick or liquid).
- Place oil in a frying pan, set medium heat and cook the chard. The fritters should be incorporated with the help of a spoon. It should be browned on both sides.
- Remove and serve
recommendations
So that the fritters do not come out with a lot of oil incorporated, the oil must be very hot when frying. It should not burn but should be at a high temperature. It should be incorporated little by little. The same temperature must be maintained so that the oil does not thicken and be absorbed into the fritter.
It is also important that they are placed on a plate with kitchen paper when they are removed from frying to help dry them.
A not so well-known tip is to add a few drops of vinegar or lemon to make them drier or cook them in the oven, a few minutes on each side, until they are golden brown.