Buñuelos de acelga – Swiss chard fritters with salad
Light, puffy fritters of Swiss chard, egg, garlic and grated cheese, fried by the spoonful until golden. They are eaten hot with a lettuce and tomato salad, and are also made with spinach or baked in the oven.
- 50 minTime
- 50 minHands-on
- 4Portions
- 21 gprotein per portion
- 790kcal per portion
Ingredients for 4 portions
- 600 gSwiss chard
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 3Eggs
- 200 mlMilk
- 50 gGrated cheese
- to tasteSalt
- to tasteBlack pepper
- to tasteNutmeg
- 250 gSelf-raising flour
- 150 mlRapeseed oil, for frying
On the side
- 1Lettuce
- 3Tomatoes, in wedges
- 2 tbspOlive oil, for the salad
- 1 tbspVinegar
Method
- Wash the chard well, cut away the thickest stalks and boil the leaves in lightly salted water for 3 minutes.
- Drain the chard, squeeze out as much water as you can and chop it finely. Chop the onion and garlic too.
- Whisk the eggs and milk together in a bowl. Stir in the chard, onion, garlic and grated cheese and season with salt, pepper and nutmeg.
- Stir in the self-raising flour a little at a time to make a thick batter that drops slowly from the spoon.
- Make the salad: wash and tear the lettuce, cut the tomatoes into wedges and dress with the olive oil, vinegar and salt.
- Heat the oil in a deep frying pan over a medium heat. Drop in spoonfuls of batter and fry the fritters in batches for 2–3 minutes a side, until puffed and golden. Drain on kitchen paper.
- Serve the fritters hot with the salad.
