• Spring Greens Fritters

    May 2, 2016

    As promised, I have more greens to share this month. I recently purchased this luscious hardback cookbook by English blogger and creative vegetarian cook, Anna Jones,  called A Modern Way to Eat. She has great ingredient combos and lots of gluten-free options. Next up is a cauliflower/almond meal pizza crust. Don’t knock it until you’ve tried it!

    I am about ready to pay the Pacific Northwest a compliment when it comes to weather, if you can believe it. We had a stretch of  weather that brought us days of bright, hot sunshine, followed by cold rainy days – and then more sun. My new garden is liking the extremes, bursting forth to meet the sun one day and soaking in the rain the next. Peacefully taking what comes. Is there a  lesson in there for me? Can I learn from those tender buds? Potentially.

    I overdid it on the greens in the first bed and like to use up every last leaf but there are only so many salads one can eat. Fritters are a good vehicle for chard, kale and spinach. You can also throw together a quick cream of greens soup with any extras. Take your hearty greens and blanch in boiling water. Drain and add to a pile of sauteed onions or shallots. A dash of white wine and a cup or so of vegetable stock has you on your way. Let simmer and use a hand blender to puree. Embellish from here with cheese – I had some extra cream cheese that I tossed in, goat cheese will work as well or use a crumbly feta or ricotta salata for a topping. You can also add pesto for some extra kick.

    Last year, I was cooking Lemon Poached Halibut.

    Spring Greens Fritters
    Serves 4

    9 oz zucchini, grated
    2 handfuls spinach and chard (generous)
    4 T goat or feta cheese
    3 T grated pecorino or Parmesan cheese
    1 clove garlic, finely chopped
    fresh dill and/or basil, roughly chopped
    grated zest of one lemon
    sea salt and ground pepper
    5 eggs
    olive oil

    1. Put your collection of  greens in a large bowl. Combine cheeses, garlic, herbs, lemon zest and salt and pepper. Crack the eggs and mix the whole mess together.
    2. Layer the bottom of a large fry pan (cast iron is great) with olive oil – a generous pool. Use a medium to high flame to warm the pan. Form rough patties with a couple of tablespoons of batter. It will be messy and the fritters will be ragged, as they should be.
    3. Fry 2-3 minutes per side until crispy along the edges and the egg is completely cooked.
    4. Serve with a dollop of creme fraiche and a side salad.


    • I used a lot of  greens and one medium zucchini and the five eggs held it all together well.
    • Experiment with different cheeses as well. I am sure I used more than the 3-4 T in the recipe.
    • This is a great way to use all your early spring greens.
    A nest of zucchini and greens.

    A nest of zucchini and greens.

    Raggedy edged frittters

    Raggedy edged frittters