Swiss chard fritters from Jerusalem (page 54) by Yotam Ottolenghi and Sami Tamimi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

fprincess on May 20, 2026

With chard and parsley from the garden, this was delicious. Substituted fennel fronds for the dill and a few flowering basil leaves for the cilantro. Served with yoghurt & sumac. It tastes fresh, green, and delicious. 1/2 recipe makes 4 fritters which a good size for 1 person.
alinutzamica on May 25, 2025

The nutmeg flavour was too overpowering for me. Not sure whether it was the freshly grated nutmeg that made the difference. Otherwise they are easy to make and I think I would like them better without the nutmeg flavour.
paulabee on March 13, 2023

These fritters are great-- they are lighter than a lot of similar recipes. I subbed GF flour for wheat and it didn't compromise the texture. I didn't have cilantro so just used the dill and parsley, which is a lovely combo and worked well.
EmilyR on August 22, 2018

These were a hit - very simple (just mixed in the vitamix). I added some lemon zest and served them with labneh mixed with preserved lemon.
Rutabaga on July 04, 2017

I liked these fritters, but my husband and six-year-old weren't fans, although they decided that adding sour cream was a big improvement. The one-year-old, on the other had, gobbled them up, which was a real victory considering how few veggies he eats. Generally, I thought the taste was great (at least if you like chard and herbs), butI think I might prefer a chunkier texture, maybe finely chipping the chard and herbs instead of pureeing them.
Astrid5555 on March 02, 2013

This is fritter heaven! The herbs complement the Swiss chard perfectly and the feta adds a nice salty touch. Served with spiced chickpeas & vegetable salad as a side.