Ingredients

3 T roughly chopped dill

3 T roughly chopped mint

2 bunches Swiss chard, leaves removed from stems and leaves roughly chopped. (stems discarded or re-purposed)

1 cup chickpea flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3 eggs

1/2 cup water

1 tablespoon lemon zest

juice of 1/2 lemon

1 teaspoon finely grated garlic

1/2 t ground cinnamon

1/2 t nutmeg

dash cayenne pepper

salt and pepper

olive oil for pan frying

Preparation

  1. In a food processor, pulse dill and mint until finely chopped. Add Swiss chard leaves and pulse until finely chopped.
  2. Remove 2/3 of this chard/herb mixture and set aside.
  3. To the remaining 1/3 of the chard in the food processor, add the chickpea flour, baking powder, baking soda, eggs and water. Process 1 minute.
  4. Scrape chard puree into the bowl with the chard/herb mixture. Add lemon zest, garlic, cinnamon, nutmeg, cayenne, salt and pepper.
  5. Put a tablespoon of this mixture into a small glass dish and microwave for 30 seconds. Taste and adjust for seasonings.
  6. In a large non-stick pan, heat a tablespoon of olive oil over medium high heat. When oil is hot, spoon in batter, making 3 to 4 fritters to the batch. Cook about 3 minutes per side, until lightly browned and cooked through. Use more olive oil as needed for remaining fritters.