RECIPE: FARÇOUS (FRENCH CHARD FRITTERS)
Provided by: Ann Mah
Categories: Snack,Sweets,Egg dish,Appetizer,Lunch,Dinner,Fritter
Total time: 0S
|1 pound Swiss chard leaves (from about 2 bunches, center ribs and stems removed)|
|1/2 cup coarsely chopped flat-leaf parsley leaves|
|1 clove garlic, coarsely chopped|
|1/2 medium onion, coarsely chopped|
|2 large eggs, lightly beaten|
|1/2 cup milk|
|1/2 cup all-purpose flour|
|1 teaspoon kosher salt|
|1/4 teaspoon freshly ground black pepper|
|Vegetable or olive oil, for frying|
|Slightly tart jam for serving, such as red currant, gooseberry, raspberry, apricot, or rhubarb (optional)|
- Bring a large pot of salted water to a boil over medium-high heat. Add the chard and cook until tender, about 4 minutes. Drain and rinse the leaves under cool water. When cool enough to handle, squeeze out excess liquid and place in the bowl of a food processor with the blade attachment or blender. (You may need to do this in two batches.)
- Add the parsley, onion, and garlic and pulse until the mixture is finely chopped. Transfer to a large bowl. Add the eggs, milk, flour, salt, and pepper and mix well to combine.
- Heat 2 tablespoons of oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Meanwhile, line a rack or baking sheet with paper towels. Give the batter a good stir, and pour 2 tablespoons of it into the pan. Repeat until you have 3 to 4 pancakes in the pan. Fry until deep golden-brown on the bottom, about 2 1/2 minutes. Flip and cook until the second side is golden-brown, about 2 minutes more. Transfer to the paper towels.
- Repeat with remaining batter, adding more oil to the pan as necessary. Serve immediately with jam if desired.
SaturatedFatContent 1.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.9 g, SugarContent 3.6 g, ServingSize Serves 4, ProteinContent 8.2 g, FatContent 3.8 g, Calories 142 cal, SodiumContent 480.6 mg, FiberContent 2.8 g, CholesterolContent 0 mg