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The richest way to eat vegetables

Chard fritters are a classic. Simple and performance, they are a success among lovers of vegetables and among those who do not love it so much.

Gastronomy
buñuelos de acelga

Chard fritters came to our country in the same way as many of our most classic recipes - by boat. In particular, on ships arriving from Spain. To tell the truth, vegetable fritters can vary their main ingredient. There are chard, spinach, cauliflower... but chard fritters are undoubtedly one of the most traditional in all our kitchens.

It is a simple and rich way to incorporate vegetables, even for those who are not fans. And, of course... the fritanga embellishes any recipe. They can be served as a starter, before the main course, or as a side dish. The truth is that these fried vegetable snacks fall in love with anyone. Do you want to try them at home? We left you the recipe.

Ingredients

  • 1 chard tied
  • 1 onion
  • 2 eggs
  • 1 clove garlic
  • 200 g flour leudant
  • 100 g of grated cheese (whichever you prefer!)
  • Milk, quantity Necessary
  • Salt
  • Oil

Preparation

  1. Wash the chard and separate the pencas from the leaves. Put the leaves, with the washing water and a little salt, in a pot. When tender, strain and reserve.
  2. In a frying pan, fry the chopped onion and garlic until transparent. Book now.
  3. In a bowl, beat the eggs and add the chopped chard, onion and grated cheese. Add the flour gradually, without stopping stirring. If the preparation is too thick, add a little milk.
  4. Heat the oil, form balls with the preparation (no larger than a dessert spoon) and fry a few at a time. When they have browned on one side, brown on the other.
  5. Remove them and place them on absorbent paper to drain the oil.

Some tips

  • They say that the secret lies in a good frying: the oil has to be of the day and they have to be well drained.
  • They're just as delicious hot or cold. Try them!

We suggest you continue reading the following notes:

tomates-rellenosFor the side of tomatoes

Publication Date: 02/06/2020

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