Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

    • FRESH, LOCAL, SEASONAL RECIPES AND KITCHEN INSPIRATION.

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COOKING FRESH

CHARD AND CAULIFLOWER FRITTERS

CHARD AND CAULIFLOWER FRITTERS

Perfect for an appetizer, side dish or snack.
Course: Appetizer, Side Dish, Snack
Keyword: cauliflower, chard, fritter
Servings: 6 servings

Ingredients

  • 3 chard leaves with stems
  • ½ head small cauliflower
  • ¼ small yellow onion diced
  • cup flour
  • teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 egg separated
  • 1 cup buttermilk
  • 1 tablespoon peanut oil plus oil for frying

FOR SERVING

  • 1 cup yogurt
  • Zest of 1 lime

Instructions

  • Cut stems from chard leaves, chop stems, and squeeze out excess moisture in a towel. Set aside.
  • Fill a sauce pan with water and salt to taste. Bring to a boil. Blanch the cauliflower until tender. Remove and drain. Blanch chard leaves in the same water until cooked through. Remove and drain. Chop cauliflower and chard leaves to a medium size. In a towel, squeeze excess moisture out of chard leaves and cauliflower.
  • In a sauté pan, heat 1 tablespoon peanut oil and sauté chopped chard stems and diced onion together until cooked through. Set aside.
  • Pour 2 inches of peanut oil into a heavy bottomed, high-sided pan. Heat to 340°.
  • In a small bowl, combine flour, baking powder, salt, and cumin.
  • In a large bowl, whisk together egg yolks, buttermilk, and oil.
  • In a separate bowl, whip egg whites until stiff.
  • Add flour mixture to the egg yolk mixture along with all the cooked chard, cauliflower, chard stems, and onion. Fold in egg whites.
  • Using a teaspoon, drop batter into hot oil. Don’t overcrowd. When golden brown, remove from oil with a slotted spoon and place on paper towels. Repeat until all batter is used.
  • Serve hot with a dipping sauce of yogurt with lime zest.