Recipe from Terry of Spotted Dog Farm in Randolph, one of her many legacies.
I have been craving these recently. With the hens laying well, plenty of chard, Kale & Spinach in the freezer, and more time at home, now is the perfect time. Everytime we serve these we get requests for this recipe. We originally used this recipe for a farm supper many years ago and it is a great use for any leafy green, but as we discovered, a real knock out for chard (even the chard naysayers come back for seconds!)
Ingredients
(Volumes can be adjusted based on what you have, it is a very flexible recipe)
Approx 2 lbs frozen chopped chard, kale or spinach, defrosted and pressed to get rid of extra water or equal amounts of any mix of leafy greens
If using fresh greens, wash, chop, blanch and press/spin out extra water before mixing with other ingredients
1 c. parmesan cheese
1.5 cups breadcrumbs
2-3 small onions, minced
½ c melted butter
4 eggs
salt, pepper, and herbs to taste (we’ve enjoyed some fresh
cilantro in the mix)
Directions
Preheat oven to 350, and lightly grease a cookie sheet.
Mix all ingredients and shape into golf ball size rounds. If the chard pieces are large, cut them a bit with a knife or kitchen scissors.
Bake for 15-20 minutes on one side, roll and bake for another 15-20 minutes, or until golden and cooked through center. (10-15 min each side if using a convection oven)
One of the many great things about these fritters, is that they freeze really well. Just freeze after forming them into their shape and you can bake them from frozen using same times and temps as above.
Chard fritters heading to the freezer