Swiss Chard Fritters with Tangy Beet & Horseradish Sauce

This recipe uses up a ton of greens and the beet & horseradish sauce can be slathered on all types of things in addition to these fritters.

Ask anyone—I’ve never met a fritter I didn’t like. And since I’m eagerly eating the remainder of my garden veggies that won’t last once it gets too cold, I also love a recipe that uses a lot of what I’ve got hanging around.

This twist on Yotam Ottolenghi’s Swiss chard fritters is a perfect way to use up your greens and herbs. It calls for 1-2 large bunches of Swiss chard (depending on how big you’re feeling), and handfuls of dill, parsley, cilantro, or any other fresh herbs you’ve got on hand.

The fritters are crispy on the outside, tender on the inside, and when paired with the sharp, earthy kick of a beet and horseradish sauce, you’ve got a perfect balance of flavors. The sweet beet mellows the heat of the horseradish, bringing everything together in one cozy fall dish.

Serve these up as a snack or a side, and you’ll quickly discover that even the biggest fritter skeptics can’t resist!

fritter Ingredients

• 14 ounces Swiss chard leaves, stems removed

• ½ cup chopped Italian parsley

• ¼ cup chopped cilantro

• ¼ cup chopped dill

• 1½ teaspoons grated nutmeg

• ½ teaspoon granulated sugar

• 3 tablespoons all-purpose flour

• 2 cloves garlic, chopped

• 2 large eggs

• 3 ounces crumbled feta cheese (½ cup)

• Olive oil

• Lemon wedges, for serving (optional)

fritter Instructions

1. Boil salted water, add chard, and simmer for 5 minutes. Drain well and pat dry.

2. In a food processor, blend the chard, herbs, nutmeg, sugar, flour, garlic, and eggs. Stir in feta by hand.

3. Heat 1 tablespoon of oil in a large pan over medium-high heat. Drop in heaping spoonfuls of the mixture, flatten, and cook 1-2 minutes per side until golden. Repeat with more oil as needed. Serve warm with optional lemon wedges.

sauce ingredients

• 2 medium beets, scrubbed and trimmed

• 2 tablespoons extra-virgin olive oil

• ½ cup walnuts

• 1 large clove garlic, minced

• 1 teaspoon kosher salt

• 1 cup sour cream

• 2 tablespoons lemon juice

• 2 teaspoons chopped dill

• 1½ teaspoons prepared horseradish

sauce instructions

1. Preheat the oven to 375°F. Drizzle beets with olive oil, add water to the dish, cover with foil, and roast for 1 to 1½ hours, turning halfway. Let cool, then peel.

2. In a food processor, grind walnuts, garlic, and salt. Add the beets, oil, yogurt, lemon juice, dill, and horseradish, and pulse until smooth. Adjust seasoning as needed. Serve with fritters or as a veggie dip.

Kristen gives a video tutorial on how to make Swiss chard fritters with beet & horseradish sauce.