9 THINGS YOU SHOULD KNOW ABOUT MLK
LOVE GLUTEN/WHEAT-FREE RECIPES LIKE THIS. ON MY WAY TO THE GROCERY TO GET SOME CHARD AND A LEMON.
Saw at MARK'S DAILY APPLE several days ago and couldn't wait to have time to make them. I'll publish the recipe below but will also improvise on the flour. Have some organic almonds that I'll grind in my coffee grinder which should work fine in place of the tapioca and coconut flours. Have eggs and may add something besides nutmeg. Overall, however, this looks easy and very nutritious. Really like new ways to fix greens. Several of these little fritters will make a meal.
Take a look and see what you think:
- 1 pound Swiss Chard (one large bunch), bottom stalks removed (450 g)
- 1/2 cup chopped flat-leaf parsley (120 ml)
- 1/3 cup chopped fresh dill (80 ml)
- 1 garlic clove, pressed or finely chopped
- 1/2 teaspoon grated nutmeg (a pinch)
- 1 tablespoon coconut flour (7 g)
- 2 tablespoons tapioca flour (14 g)
- 1/2 teaspoon kosher salt (2.5 ml)
- 2 eggs
- Olive oil, coconut oil or lard for frying
- A wedge of lemon
Instructions:
Bring a pot of lightly salted water to a boil. Add the Swiss chard leaves and simmer for 5 minutes. Drain and cool briefly with cold water then squeeze as much liquid out as you can. Roughly chop the leaves.
In a food processor, combine the chard with the herbs, garlic, nutmeg, flours, salt and eggs. Process briefly, just until the ingredients are well combined and the texture is similar to pesto.
Pour a thin layer of oil into a frying pan over medium-high heat. Drop 3 heaping, separate tablespoons of batter into the pan, pressing down on each one to make a fritter that is 2 or 3 inches (5 to 7.6 cm) wide. Expect the fritters to be misshapen. Fry for 3 minutes, then flip, and fry 2 to 3 minutes more. Continue this process until all the batter is used.
Read more: http://www.marksdailyapple.com/swiss-chard-fritters/#ixzz2qybQQPXW
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