Swiss Chard Fritters With Feta, Fennel & Radish

By ltrodrigu

Ingredients

• 2 bunches Swiss chard, stems removed and leaves roughly chopped
• 1 cup chickpea flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 eggs
• 1/2 cup soda water
• 1 tablespoon lemon zest, plus juice of half a lemon
• 1 teaspoon finely grated garlic
• 2 tablespoons finely chopped dill, plus sprigs for garnish
• 2 tablespoons finely chopped fresh mint
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon ground nutmeg
• Salt
• Freshly ground black pepper
• Olive oil, for frying and drizzling
• 1 cup feta cheese, at room temperature
• 1/2 cup cream cheese, at room temperature
• 6 radishes, thinly sliced
• 2 small fennel bulbs, thinly sliced

Details

Adapted from online.wsj.com

Preparation

Step 1

In a food processor, pulse chard until finely shredded. Remove ⅔ of chard and set aside in a large bowl.

Add chickpea flour, baking powder, baking soda, eggs and soda water to chard remaining in food processor. Process until evenly mixed, about 1 minute.

Scrape chard purée into large bowl with shredded chard. Add lemon zest, garlic, dill, mint, cinnamon, Aleppo pepper and nutmeg to bowl and fold everything together. Season with salt and pepper. Set batter aside.

In a medium pot over medium-high heat, bring 3 inches oil to 350 degrees. Use a deep-fat or candy thermometer to monitor temperature and keep it steady throughout cooking.

Meanwhile, clean bowl of food processor. Add feta and cream cheese and process until fluffy. Season with lemon juice and salt. Set aside. In a medium bowl, toss radishes and fennel slices with a squeeze of lemon juice, a light drizzle of olive oil and salt to taste. Set aside.

Use a ladle to add 3 tablespoons batter to oil. Working in batches, fry 4 fritters at a time until crisp and puffy, about 2 minutes per side. Use a slotted spoon to transfer fritters to a paper-towel-lined plate and season with salt.

To Serve:
Smear feta spread onto each plate. Place 2-3 fritters and some fennel-radish salad alongside. Garnish with dill sprigs.