If these fritters could be Persian, they would be called Kuku. Sounds like a funny name for a dish, but I am sure this dish existed before the English language was around. In any event, Kuku is a Persian Italian Frittata. Does that make sense? What I am trying to say, is that the western world knows this Frittata as an Italian dish, while the eastern world knows it as Kuku. So Kuku Sabzi, which means green Frittata is exactly that – made from leafy greens and herbs. This version is from Yotam Ottolenghi’s Jerusalem and in it he combines Swiss Chard and feta cheese.
Straight out of a hot pan, Swiss chard fritters are crunchy on the outside, creamy in the middle and have the delicate flavor of Swiss chard, dill and parsley. Swiss chard fritters are a way to keep nutrient-rich greens in regular rotation in your diet without getting bored, and I sure need that right now because it’s snowing for the umphteenth time and I’m bored! You can treat these fritters like felafel and have some chummus on the side with it and a big leafy green salad. It just has that Mediterranean flair to it. Or just enjoy it as an appetizer.
Yields 14 fritters
1/2 cup chopped Italian parsley
1/4 cup chopped cilantro
1/4 cup chopped dill
1 1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
3 tablespoons rice flour
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Lemon wedges, for serving (optional)
- 1. Bring a large pot of salted water to a boil, add chard and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
- 2. Place chard in food processor with herbs, nutmeg, sugar, rice flour, garlic and eggs. Pulse until well blended. Fold in feta by hand. Add salt and pepper according to preference.
- 3. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).