Good Food at Work

Chard Fritters

  By Maura  

February 24, 2017

These can be made ahead of time, then reheated in a microwave for any office gathering. You can make much smaller fritters, like "sliders," for a convenient finger food.

  • Prep: 30 mins
  • Cook: 20 mins


14 ounces Swiss chard, kale, mustard, turnip or radish greens, stems removed

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

1/4 teaspoon kosher salt

freshly cracked pepper

3 tablespoons all-purpose flour

2 cloves garlic, chopped

2 large eggs

3 ounces crumbled feta cheese (1/2 cup)

Olive oil or grapeseed oil for frying

Lemon wedges, for serving (optional)


1Bring a large pot of salted water to a boil, add greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.

2Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.

3Heat 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).

4Press 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).


2 Reviews

Maura McConnell

May 30, 2017

Yes, these are easily converted to vegan. You can substituted the egg for either 2T ground flax seed or 1/4 of aquafaba (the liquid from a can of chick peas). For cheese I like to use nutritional yeast, 1/4 cup.

Mary Ellen Penn

April 26, 2017

Is there a way to make a vegan version of this without the eggs and feta?

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