* Exported from MasterCook *
Chard Fritters
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chard -- red or green, washed & trimmed
salt and freshly ground black pepper
1 teaspoon minced garlic
1/2 cup freshly ground black pepper
1 teaspoon minced garlic
1/2 cup grated Parmesan cheese
nutmeg -- a tiny grating
To dredge: -- flour as needed
To fry: -- oil as needed
To serve: -- minced parsley and lemon wedges
-------- ------------ --------------------------------
1 pound chard -- red or green, washed & trimmed
salt and freshly ground black pepper
1 teaspoon minced garlic
1/2 cup freshly ground black pepper
1 teaspoon minced garlic
1/2 cup grated Parmesan cheese
nutmeg -- a tiny grating
To dredge: -- flour as needed
To fry: -- oil as needed
To serve: -- minced parsley and lemon wedges
Set a large pot of water to boil; salt it well. Separate the greens and
stems of the chard. Cut the stems into 1 or 2-inch lengths; chop the
greens coarsely. Parboil the stems until almost tender, about 5 minutes,
then add the greens; cook until all are nice and soft, another 3 to 5
minutes. Remove, drain, rinse under cold water, and squeeze thoroughly
until dry.
stems of the chard. Cut the stems into 1 or 2-inch lengths; chop the
greens coarsely. Parboil the stems until almost tender, about 5 minutes,
then add the greens; cook until all are nice and soft, another 3 to 5
minutes. Remove, drain, rinse under cold water, and squeeze thoroughly
until dry.
Puree the chard with the garlic in a blender and puree until smooth. Place
in a bowl and stir in the Parmesan, nutmeg, salt and pepper to taste
(remember that Parmesan is salty), and enough flour to make a stiff
mixture that can be shaped into balls.
in a bowl and stir in the Parmesan, nutmeg, salt and pepper to taste
(remember that Parmesan is salty), and enough flour to make a stiff
mixture that can be shaped into balls.
Add at least an inch of oil to a deep, steep-sided skillet or a pot or a
deep fryer; heat to 150F. Shape the chard mixture into balls and fry until
crisp and brown on all sides, a couple of minutes per side. Sprinkle with
minced parsley and serve with lemon wedges.
deep fryer; heat to 150F. Shape the chard mixture into balls and fry until
crisp and brown on all sides, a couple of minutes per side. Sprinkle with
minced parsley and serve with lemon wedges.
Other Greens to Use: spinach, beet greens.
Makes 16 to 20 fritters (serving 8 to 10, two fritters each)
AuthorNote: If you've an aversion to fried, I'm sorry; these are really
great. They are even good at room temperature, which is how they are often
served in Italy.
great. They are even good at room temperature, which is how they are often
served in Italy.
Cuisine:
"Italian"
Source:
"Leafy Greens: An A-to-Z guide to 30 types of greens plus more that
120 delicious recipes by Mark Bittman, 2012, 1995"
S(Formatted by Chupa Babi):
"Feb 2013"
Yield:
"18 fritters"
- - - - - - - - - - - - - - - - - - -
"Italian"
Source:
"Leafy Greens: An A-to-Z guide to 30 types of greens plus more that
120 delicious recipes by Mark Bittman, 2012, 1995"
S(Formatted by Chupa Babi):
"Feb 2013"
Yield:
"18 fritters"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 45 Calories; 2g Fat (28.0% calories
from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fat.
from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol;
176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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