Green Chard Fritter

pazimucver1

I used to think zucchini fritters was the only recipe that we fry the little pancake versions of shredded vegetable and enjoy with a dollop of garlicky yogurt sauce on top. Then I saw this recipe in Tugrul Savkay’s book on regional Turkish dishes and decided to try it. Actually  the rice in the recipe intrigued me because I always make too much rice pilaf and it ends up in the fridge for several days if not a week.

It is a good way of using your leftover rice and any dark green vegetable. Instead of making small patties and frying them, I just poured the whole batter into a heated cast iron skillet, cooked on both sides. Because who has the patience to stand by the stove to finish all that batter in the smallest batches! Next time, I will cook the bottom and stick it into the oven to cook like frittata so I am not clumsily trying to flip a heavy cast iron skillet on a platter just to turn the batter upside down.

This winter break has been nice because it allowed me to catch up on my reading and also cooking. I am at the end of my winter break and the classes start full steam on Monday. This year will be interesting. In March, I will be heading off to Salamanca, Spain for 3.5 months of language immersion program as a part of the my masters. I am looking forward to it although I am not sure how I will pack for two different seasons for those months in only one luggage! I am sure I will be switching from Turkish recipes to Spanish sightseeing. Then the internship comes afterwards and who knows where that will take me.

Here is to simply living, and many adventures and lessons the year will bring…

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Green Chard Fritter

  • 100 gr uncooked rice
  • 200 ml water
  • About 1.5 – 2 lbs fresh green chard (or about 2 cups of cooked, chopped, drained)
  • 2 eggs (lightly beaten)
  • 5 tablespoons of all purpose flour
  • 1 teaspoon of dried mint
  • Salt, pepper and Aleppo pepper (or crushed red pepper) to taste
  • 1 tablespoon of vegetable or olive oil

1. Put water and rice into a pot and bring it to a boil. Turn the heat to medium, continue cooking until rice is cooked all the way through. Add more water if needed. Drain, set aside to cool.

2. Wash chard, discard the tough stems. Bring several cups of water to boil in a big pan. Plunge the chard into boiling water for about three minutes and remove. Drain, chop all. Give the chard a good squeeze to get rid of excess water.

3. Mix cooked rice, chard, eggs, flour, mint, salt and peppers.

4. Heat a 12 inch cast iron skillet or any heavy bottom skillet, coat the bottom and sides with the oil.

5. Pour the chard mixture in the skillet, spread evenly with the help of a spatula.

6. Cook on medium high until the bottom is browned and a crust is developed about 15 minutes or so. Flip it on its other side with the help of a platter. Cook all the way through, for another 15 minutes.

7. Check for doneness and remove to a platter. Serve with plain or garlicky yogurt.

10 Comments:

  1. by John@Kitchen Riffs
    1:35 pm
    Jan 12, 2014

    What a great dish! I’ve done something similar with zucchini in the past, but never chard. I’m so going to try this! Really lovely recipe – thanks.

  2. by Angie@Angie's Recipes
    2:31 pm
    Jan 12, 2014

    I would eat the whole fritter! I still have some frozen kale in the freezer and this is a perfect recipe to use them up.

  3. by Lan | morestomach
    11:58 am
    Jan 14, 2014

    i agree that one big fritter is so much better to cook up than a bunch of tinier ones (though, anything miniature is so cute).

    the use of leftovers is fantastic, i always have leftover rice hanging out in the fridge.

    btw, i am so jealous of time you’ll be spending in Spain! what fun. i’m thinking layers would be good and you can just shed them as the temps rise.

  4. by Gokce
    12:02 pm
    Jan 14, 2014

    Thanks a lot for this post Ilke – I will definitely try this!

  5. by Keia Mastrianni
    5:01 pm
    Jan 14, 2014

    Great idea to fritter it all one skillet. Time saver for sure. I’m excited to see that you are just as excited about the adventures that await in the new year, like I am. Who knows where we will land? Looking forward to keeping up with your adventures, Ilke!

  6. by A Cat From London
    7:59 am
    Jan 15, 2014

    Last week I made a similar version but with mallows. I never ate with rice on it, I’ll try your version also. Elllerine sağlık!

  7. by Susan
    6:24 pm
    Jan 16, 2014

    First of all – good luck with your time in Spain and internship to follow. My youngest daughter is just finishing her MBA program and is going crazy right now. So worth the effort in the long run.

    I would have never thought of a chard fritter either but love it!

  8. by ela@GrayApron
    10:05 am
    Jan 20, 2014

    I love putting greens in fritters and quiches…Love this recipe. Thanks :) ela

  9. by Karen Sullivan
    8:31 pm
    Feb 16, 2014

    Hi Ilke,

    Your blog is still as beautiful as ever. This recipe looks especially comforting. I’m guessing a cup of tea would be lovely with this — at any time of day. The look of it reminds me of a favorite Middle Eastern dish known in Persia as kuku. That one is more of an herbal quiche. This one, turns out, is an altogether different treat. Can’t wait to try it. Take care Ilke.

  10. by Aurica
    2:48 pm
    Mar 4, 2014

    mmmmm, delightful recipe, creamy, a lill bit fluffy and tasty, must taste this one :D

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