Swiss Chard Fritters (Bunuelos de Acelaga)
It’s not just empanadas that are popular in Argentina! We use Swiss chard for our version of the fritter, and make our own homemade honey mustard to dip them in.
Serves 4 as an appetizer
Ingredients
- 1 large bunch Swiss chard
- 4 large eggs, lightly beaten
- 1/3 cup (80 mL) milk
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 cup (125 mL) freshly grated Parmesan
- 2 green onions, finely chopped
- 1/4 tsp (1 mL) freshly grated nutmeg
- 1 tsp (5 mL) granulated sugar
- vegetable oil for deep-frying, about 4 cups (1 L)
- about 1/2 cup (125 mL) homemade honey mustard
Directions
- Prepare the Swiss chard by removing any discoloured leaves and separating the stems from the leaves (including up the middle of the leaf), reserving the stems for another use. Place water and a steamer basket in a large pot, and bring to a boil over high heat. Place the leaves in the steamer basket, and cover and steam for 1 minute or just until chard wilts and softens slightly. Remove from the pot, drain, and let cool completely. Roughly chop. You should have about 1 cup (250 mL).
- In a medium bowl, whisk the eggs and slowly add the milk. Into a separate bowl, sift the flour and baking powder and mix to combine. Add the egg mixture to the flour and whisk to evenly incorporate.
- Add the Swiss chard, then the Parmesan, green onions, nutmeg, and sugar, and season with salt and freshly ground pepper. Mix well to form a thick but fluid batter, adjusting the thickness by adding more flour or milk as needed.
- Line a baking sheet with paper towels. In a medium-size heavy-bottomed pot or wok, heat the vegetable oil to 350F (177°C) over medium-high heat, making sure the temperature doesn’t go beyond 375°F (191°C). You don’t want to deep-fry at too high a temperature, or otherwise the fritter will brown before the interior is fully cooked.
- Using either a 1-tablespoon-size (15 mL) ice cream scoop or 2 large soup spoons, drop tablespoons of the batter into the hot oil. Deep-fry until light golden brown, flipping the fritters over to ensure even cooking. Remove using a slotted spoon or spider and place on the paper towel–lined baking sheet.
- Serve with the honey mustard immediately while still hot and crisp.