1 Bundle of Swiss Chard
2 Eggs
1 medium onion
2 Cloves of Garlic
1 Green Onion
200 gr. of Self-Rising Flour
100 gr. grated Reggianito cheese
Milk c/n
Oil c/n
Salt and pepper to taste
Preparation
To begin with, we are going to wash all the leaves of the chard well and we are going to separate it from the stalk (the leaves can be saved for another dish)
In a pot put enough water and add all the leaves, let it boil. Once ready, let them drain as much water as possible.
On the other hand, we are going to chop the onions and garlic cloves as small as you can and send it to a pan with a teaspoon of oil.
Stir so that it does not burn, once the onion is transparent remove it from the heat and let it cool to room temperature.
Beat the eggs in a bowl and add the previously chopped chard, the onion and garlic that we cooked, the cheese, half a glass of milk, salt and pepper.
Mix well and as we mix we incorporate the flour little by little, if you see that it is too thick you can put a little milk.
In a frying pan or pot we put enough oil and send it to a medium heat, and when it is very hot we start cooking.
With a tablespoon of the preparation you would already have a fritter, you just let it brown on one side and the other and they would be ready.
Tricks to keep them from coming out so oily
Now the trick so that the fritter does not come out with so much oil, is simple, the oil has to be very hot.
And try not to cook many at once, what you do when cooking many is to lower the temperature and therefore the oil thickens and ends up in the fritter.
Also to remove the excess oil you can help yourself with kitchen paper, although these tricks do not remove 100% of the oil, they help a lot to make them very dry.
On the other hand, the lesser-known trick is to put a little acid, so if we put a few drops of lemon or vinegar it will help a lot to come out a little drier.
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