(Adapted from Yotam Ottoleghi)
2 bunches Swiss chard, washed and chopped, leaving the white part out (or any other flavorful greens: kale, spinach)
3/4 cup flour
1 1/2 tea spoons baking powder
1 egg plus one egg while
1/4 cup olive oil
1/2 teaspoon salt
6 scallions, chopped
2/3 cup milk
Olive oil for frying
Wilt the Swiss chard in a pan with a bit of water. Cool and drain from water. Squeeze to remove all liquids. Set aside. Put flour, baking powder, whole egg, butter or oil salt and milk in a large mixing bowl and whisk until smooth. Add scallions, and chard and mix with a fork. Whisk the egg white to soft peaks and gently fold into batter (if your time is short you may skip this step and just add the egg white to the batter).
Pour small amount of olive oil onto heavy frying pan and place on medium high heat. Ladle some batter onto the pan and press down gently. Cook for about 2 minutes on each side. Serve with sour cream or Greek yogurt.
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