Though generously sponsored by Swiss chard, psilk, coriander and dill, these golden brown fritters from Shvil's Tunei-Jewish families burn with fresh heat. As part of the traditional Sephardic Rosh Hashanah sedan meal you are particularly delicious.
Swiss Chard and Herb Fritters Recipe : Rosh Hashanah Foods

Though generously sponsored by Swiss chard, psilk, coriander and dill, these golden brown fritters from Shvil's Tunei-Jewish families burn with fresh heat. As part of the traditional Sephardic Rosh Hashanah sedan meal you are particularly delicious.

  • Yield: 8-10 appetizer servings
  • Active Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes

Ingredients :

  • 1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed
  • 1 teaspoon kosher salt, divided, plus more
  •   1 tablespoon coriander seeds
  •   1/2 teaspoon caraway seeds
  • 1 bunch parsley
  •   1 bunch cilantro
  • 1 bunch dill
  • 3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel
  • 1 tablespoon harissa pepper paste
  • 3/4 cup plain unseasoned breadcrumbs
  • 1/4 teaspoon freshly ground pepper
  • 6 large eggs, divided
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Plain Greek-style yogurt (for serving; optional)
  • Special Equipment
  • A spice mill or mortar and pestle

Preparation :

  • 1/2 tsp season chard. Salt.-Salt. Enable 10 minutes to sit in a colander. Through your mouth, squeeze out excess vapor. Switch to chop and cutter board.
  • Finely grind in spicy mills or in morter and pestle coriander and caraway seeds. Chop coriander, dill, and parsley finely.
  • Chard and ground coriander, spices, ointments, breadcrumbs, harissas, pepper and 1/2 tsp. Mix Chard and swirl chard. In a big tub, ice. ice. Beat 3 Eggs in a small bowl and then add to the chard.
  • 3 Tbsp functions. Portion chard mixture at a time in round, flat patties (total approximately 25). Move to a curved plate or bakery.
  • Form the mixture to round, flat patties, for three tablespoons. The remainder of the mixture should be replicated.
  • Place the remaining 3 ovens into a medium deep, shallow bowl to mix them in a large , heavy spring, and heat them to a depth of about 1/4.
  • Sprinkle every piece of Egg with the excess drop back into a cup. Work in batches, fry the patts until set and form a golden brown crust, around 3–4 minutes per hand.
  • Serve with yogurt next to it immediately or with room temperature, if necessary.


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