It's always fun to cook with my dad, a 91 year-young guy who's got a zest for life and the energy to go with it that outpaces people half his age. He's right at home in the kitchen and in the garden, where he grows a variety of vegetables including Swiss chard. A couple of weeks ago when he visited, I put him to work using some of the Swiss chard from my garden, thinking of the Swiss chard stalk fritters my mom used to make when she was alive. That delicious recipe is here. This time, however, I wanted to incorporate some ricotta that was in the fridge waiting for a home. Why not make fritters with it, I thought? My dad was eager to help out.
Later, we moved outdoors to a side burner on the grill to fry the little munchies and keep the kitchen from overheating on a hot day.
Alongside an Italian tuna sandwich, they made a great lunch. They'd also be a wonderful appetizer or side dish.
printable recipe here
6 to 8 large Swiss chard stalks (about 1 cup), cut into small pieces (1/2" inch)
2 garlic cloves, minced
3 scallions, thinly sliced
1/2 cup ricotta cheese
1/4 cup pecorino or parmesan cheese
2 large eggs
2 T. fresh thyme
3/4 cup flour
Boil the swiss chard stalks in water until almost tender, about five minutes. Drain and cool. Place the Swiss chard stalks in a mixing bowl and add the remainder of the ingredients, mixing everything well. It should be thick and sticky.
Drop by large spoonfuls into a skillet where you have heated up some cooking oil. There should be enough oil to reach the top of the fritters when you drop them in. Fry over medium high heat, turning once until golden and crispy. Drain on paper towels and sprinkle with more salt.