Dill and Swiss Fritters

We’ve used parsley, cilantro, and dill in this version, but feel free to modify this based on what you have available!

Ingredients

Servings: 6

• 1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed
• 1 teaspoon kosher salt, divided, plus more
• 1 tablespoon coriander seeds
• 1/2 teaspoon caraway seeds
• 1 bunch parsley
• 1 bunch cilantro
• 1 bunch dill
• 3 medium onions, grated on a large box grater, excess water squeezed out using a paper towel
• 1 tablespoon harissa pepper paste
• 3/4 cup plain unseasoned breadcrumbs
• 1/4 teaspoon freshly ground pepper
• 6 large eggs, divided
• Vegetable oil (for frying; about 1 1/2 cups)

Instructions

1. Season chard with 1/2 tsp salt. Let sit in a colander for 10 minutes. Squeeze out excess water with your hands, transfer to a cutting board, and chop.
2. Finely grind coriander and caraway seeds using a spice mill or mortar and pestle. Chop cilantro, dill, and parsley finely.
3. In a large bowl, toss chard, ground coriander, caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp salt together. Beat 3 eggs in a small bowl and stir into the chard mixture.
4. Working 3 tbsp at a time, form the chard mixture into round, flat patties (you should have about 25). Place them on a rimmed baking sheet or plate.
5. Pour oil into a large heavy skillet to a depth of 1/4" and heat over medium until shimmering. Beat the remaining 3 eggs in a shallow bowl.
6. Dip each patty into the beaten egg, allowing excess to drip off. Fry in batches, cooking each side for 3–4 minutes until a golden-brown crust forms. Transfer to a paper towel-lined plate and season with salt.

Love dill? Check out our recipe for Roasted Pumpkin Lentil Soup with Dill. Also, why not grow your own herbs? You can start today with our herb seeds.