Swiss Chard Fritters With Beet Yogurt Dip

The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients.  You can find the beet yogurt dip recipe here.

  • Serves: 2
  • Cook Time: 30 minutes
  • 2 Bunches Swiss Chard
  • 0.5 cup Italian Parsley (Chopped)
  • 0.25 cup Dill (Chopped)
  • 1.5 teaspoon Nutmeg (Grated)
  • 0.5 teaspoon Sugar
  • 3 tablespoon All-purpose Flour
  • 2 Garlic Cloves
  • 2 Large Eggs
  • 3 ounce Feta Cheese (Crumbled)
  • Olive Oil
  • Lemon Wedges
  1. Bring a large pot of salted water to a boil, add chard leaves, and simmer for 5 minutes. Remove from pot and drain well, wringing leaves dry in paper or kitchen towel.
  2. Place chard in food process with herbs, nutmeg, sugar, flour, garlic, and eggs. Pulse until well blended. Fold in crumbled feta by hand.
  3. Heat 1 tablespoon oil in a large saute pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter. Press down gently on fritter to flatten. Cook 1-2 mins per side, until golden brown.
  4. Transfer to a plate lined with paper towels.
  5. Add another tablespoon of oil to pan and repeat until all of the batter is used.
  6. Serve warm, with lemon wedges and the beet yogurt dip.