Directions
Boil the Swiss chard and leave to cool, then wring hard to remove all water.
Chop finely with a knife.
Drain the ricotta of all its juices. Melt butter in a large skillet, add the chard and sauté for 5 minutes. Place the well-drained ricotta in a bowl, add a pinch of salt and mix with a fork to make it creamy. Add the chopped Swiss chard, 1 whole egg, grated cheese and mix well with a wooden spoon. Break the eggs in a bowl, add a pinch of salt and beat lightly with a fork. Pour breadcrumbs into a plate. Scoop up balls of mixture with a spoon, dip in the beaten egg, then dredge in breadcrumbs.
Pour the oil into a high skillet and heat to room temperature. Fry the mixture in the boiling oil on both sides for 2–3 minutes. Delicious hot or cold.
Ingredients (serves four)
- 700 gr of Swiss chard
- 200 gr of ricotta
- 50 gr of breadcrumbs
- 300 ml of peanut oil
- 30 gr of butter
- 2 tablespoons grated Grana Padano cheese
- 3 eggs
- Fine salt
Swiss Chard Fritters
Ingredients (serves four)
- 700 gr of Swiss chard
- 200 gr of ricotta
- 50 gr of breadcrumbs
- 300 ml of peanut oil
- 30 gr of butter
- 2 tablespoons grated Grana Padano cheese
- 3 eggs
- Fine salt
Directions
Boil the Swiss chard and leave to cool, then wring hard to remove all water.
Chop finely with a knife.
Drain the ricotta of all its juices. Melt butter in a large skillet, add the chard and sauté for 5 minutes. Place the well-drained ricotta in a bowl, add a pinch of salt and mix with a fork to make it creamy. Add the chopped Swiss chard, 1 whole egg, grated cheese and mix well with a wooden spoon. Break the eggs in a bowl, add a pinch of salt and beat lightly with a fork. Pour breadcrumbs into a plate. Scoop up balls of mixture with a spoon, dip in the beaten egg, then dredge in breadcrumbs.
Pour the oil into a high skillet and heat to room temperature. Fry the mixture in the boiling oil on both sides for 2–3 minutes. Delicious hot or cold.
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