Yield: 1 Servings
|8 \N||Stalks rhubarb chard (Swiss Chard with red stalks)|
|1 \N||Egg, slightly beaten|
|2 tablespoons||Oil or melted butter|
|\N \N||Oil for deep frying|
These fritters make a good hot hors d'oeuvre.
Cut green leaves off chard stems and save for boiled greens (or use them like spinach). Cut stems in 3-inch lengths, wash, and dry. Mix flour, salt, paprika, egg, oil or butter, and milk. Dip pieces of stem in this batter, covering them well. Fry in deep fat heated to 375 F or until hot enough to brown a 1-inch cube of bread in 1 minute. Fritters should be cooked through and delicately brown in 3 minutes. Drain on brown paper in a warm oven. Serves:6 - 7 Source:Cooking From the Garden, Rosalind Creasy << Joyce Monschein >> Sun 04-12-1992