Swiss Chard Fritters With Feta, Fennel and Radish

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This recipe from the New Orleans-based restaurant pairs crisp, lemony Swiss chard fritters with creamy feta and a radish-fennel salad.

From the Wall Street Journal.

There’s no way to lose with these ingredients, especially when you deep fry the fritters in ghee.  You probably don’t need three inches of oil either. That sounds like something a pro would do.

With a Summer veggie garden largess, swiss chard, radishes and fennel are always more abundant than we can eat. We saw this recipe and decided to take a page from the best of our Community Supported Agriculture (CSA) organizations and share recipes for the goodies being distributed to the community. Feel free to play around with the ingredients and experiment with what’s growing in your garden.

ZING BEARERS | Dill, mint and lemon zest mixed into the batter brighten the earthy flavor of the Swiss chard. Christopher Testani for The Wall Street Journal, Food Styling by Heather Meldrom, Prop Styling by Stephanie Hanes

The Chef: Susan Spicer

Her Restaurants: Bayona and Mondo, both in New Orleans

What She’s Known For: Bringing easygoing grace to fine dining in the Crescent City. Delivering global flavors with classical-French finesse.

SUSAN SPICER RUNS a democratic kitchen. “It’s the stone soup approach,” she said. “Everyone has something to add. I want cooks to feel invested.” She credits Amarys Herndon, her sous-chef at Bayona, for this dish of chard fritters with whipped feta and a fennel-radish salad. “Amarys made this for a special one night, and I was like, ‘That is the best thing I have ever tasted with chard,’ ” she said. “Though I like greens, chard is probably my least favorite; it can taste too earthy. But these fritters were lighter than I expected. They really elevated the chard experience.” The batter, made of shredded chard, beaten egg and chickpea flour, quickly fries up into airy puffs, crisp on the outside and creamy within. Finding the right way to complete the plate was largely intuitive. “The fritters felt Greek to me,” Ms. Spicer explained. “That’s why we used feta and lemon in the sauce.” The shaved radish and fennel provide needed contrast: “If we do something fried, we like to put a nice, fresh element in there too




Swiss Chard Fritters With Feta, Fennel and Radish

Total Time: 35 minutes Serves: 4

2 bunches Swiss chard, stems removed and leaves roughly chopped

1 cup chickpea flour

2 teaspoons baking powder

½ teaspoon baking soda

3 eggs

½ cup soda water

1 tablespoon lemon zest, plus juice of half a lemon

1 teaspoon finely grated garlic

2 tablespoons finely chopped dill, plus sprigs for garnish

2 tablespoons finely chopped fresh mint

½ teaspoon ground cinnamon

½ teaspoon Aleppo pepper

½ teaspoon ground nutmeg

Salt and freshly ground black pepper

Olive oil, for frying and drizzling

1 cup feta cheese, at room temperature

½ cup cream cheese, at room temperature

6 radishes, thinly sliced

2 small fennel bulbs, thinly sliced



1. In a food processor, pulse chard until finely shredded. Remove ⅔ of chard and set aside in a large bowl.

2. Add chickpea flour, baking powder, baking soda, eggs and soda water to chard remaining in food processor. Process until evenly mixed, about 1 minute.

3. Scrape chard purée into large bowl with shredded chard. Add lemon zest, garlic, dill, mint, cinnamon, Aleppo pepper and nutmeg to bowl and fold everything together. Season with salt and pepper. Set batter aside.

4. In a medium pot over medium-high heat, bring 3 inches oil to 350 degrees. Use a deep-fat or candy thermometer to monitor temperature and keep it steady throughout cooking.

5. Meanwhile, clean bowl of food processor. Add feta and cream cheese and process until fluffy. Season with lemon juice and salt. Set aside. In a medium bowl, toss radishes and fennel slices with a squeeze of lemon juice, a light drizzle of olive oil and salt to taste. Set aside.

6. Use a ladle to add 3 tablespoons batter to oil. Working in batches, fry 4 fritters at a time until crisp and puffy, about 2 minutes per side. Use a slotted spoon to transfer fritters to a paper-towel-lined plate and season with salt.

7. To serve: Smear feta spread onto each plate. Place 2-3 fritters and some fennel-radish salad alongside. Garnish with dill sprigs.


Shaved Winter Vegetable Salad

Satisfying and seasonal food in about 30 minutes from New York chef Missy Robbins


LIKE MANY CHEFS, when Missy Robbins isn’t cooking at her own restaurants, she’s dining at someone else’s. That adds up to many rich meals. “After a while, I need vegetables,” she said. “I really like them raw, in their natural state.” This winter-white salad, Ms. Robbins’s second Slow Food Fast contribution, delivers the freshness she craves as well as the depth of flavor she’s accustomed to. Parsnips, fennel, sunchokes and celery root, all shaved paper-thin, come to life when dressed in a piquant walnut vinaigrette.


The Chef: Missy Robbins


Melissa Hom

Missy Robbins

Her Restaurants: A Voce Madison and A Voce Columbus, both in Manhattan

What She’s Known For: Serving polished yet authentic and unaffected Italian meals to New York’s power set.

Though the entire recipe can be completed in 20 minutes, the vinaigrette can also be made up to a day in advance. The longer it rests, the more fully the walnuts infuse the oil.

A mandoline makes short work of slicing the vegetables, but a sharp knife gets the job done, too. Just be sure to wait until right before serving to dress the salad, to preserve its crunch. “It’s the best of winter,” Ms. Robbins said. Pale green celery leaves, scattered over top, bring a hint of color to the plate, like an early intimation of spring poking up through the snow.

—Kitty Greenwald

Shaved Winter Vegetable Saladshaved winter vegetable salad

Total Time: 20 minutes Serves: 4-6



1 cup walnuts, toasted and chopped into rough ¼-inch pieces

1½ shallots, diced fine

Juice of 1 lemon, plus more, to taste

¼ cup extra-virgin olive oil, plus more, to taste

2 tablespoons walnut oil

3 tablespoons red wine vinegar

Sea salt and pepper, to taste

1 small celery root, peeled, quartered and sliced 1/8-inch thick

1 medium parsnip, peeled and sliced in 1/8-inch-thick rounds

5 small sunchokes, peeled and sliced 1/8-inch thick

1 bulb fennel, outer layers removed, halved and sliced 1/8-inch thick

½ cup pecorino Romano cheese shavings

½ cup celery leaves


What To Do

1. Combine walnuts, shallots, lemon juice, oils and vinegar in a small bowl and whisk to combine. Season with salt and pepper to taste. Set aside.

2. In a large bowl, combine all sliced vegetables and cheese shavings. Add vinaigrette and toss until well and evenly coated. Taste and adjust seasoning with additional salt, lemon or oil if desired. Garnish with celery leaves and serve immediately.

We gave this a try with what we had on hand. The take away is – vegetables. Another Meals In Minutes experience. We can say give it a try,  you’ll be glad you did.

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