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Vegetable Fritters

When you have a vegetable garden, inevitably you will start looking for ways to use up every zucchini, cauliflower head, parsley stem, and armload of Swiss chard stacked up on your kitchen counter.

I thought I had found the perfect solution in a treasure of an old gardening book, “The Green Thumb Book of Fruit and Vegetable Gardening,” by George Abraham.  The recipe is for “Ann Wanda’s Chicken Chard,” and according to the author, this batter-fried treat is “delicious” and “tastes just like chicken.”  (Where have we heard that before?)

The recipe calls for pre-cooking the Swiss chard stems, cutting them in pieces, draining them well, dipping them in batter, and frying them in about an inch of cooking oil.  After three attempts,  I was unable to produce a satisfactory result, but the “chicken chard” did plant the germ of an idea.

I used the leftover batter with sticks of raw zucchini, small florets of raw cauliflower, small early tomatoes, and sprigs of parsley.  We enjoyed munching on these vegetable fritters hot from the fry-pan, while putting together the rest of our evening meal.

The recipe below is adapted from “Anne Wanda’s Chicken Chard.”  For background and tips on vegetable fritters, consult  a standard cookbook such as “The Joy of Cooking.”

  • 1 cup flour
  • 1/2 cup milk
  • 1/2 cup water
  • 1 egg
  • 1/4 teaspoon salt

Beat the egg and add the other liquids.  Beat in the flour and salt.  Cover the batter and let rest in the refrigerator two hours at a minimum.  Make sure the vegetables are dry before dipping them in the batter and frying them in about one-inch of vegetable oil.  Drain on paper towels, sprinkle on more salt, and serve immediately.


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