Ingredients
4 servings
- 2 bunches mallow or dandelion greens or swiss chard, stemmed and roughly chopped
- 1 bunch beet tops, stemmed and roughly chopped
- 1 tablespoon kosher salt
- 3 eggs
- 1 cup olive oil
SidesVegetarianPareveMiddle EastVegetable-Forward
Preparation
Step 1
Add the greens to a large mixing bowl, and sprinkle with salt. Massage gently until the greens begin to wilt. Squeeze out the excess liquid from the greens in batches and transfer the greens to a new bowl. Add the eggs and mix well to combine.
Step 2
Heat the oil in a large skillet over medium high heat over a stove or open fire. Scoop 2 tablespoons of the fritter mixture and form it into small disk-shaped patties. Add the patties into the oil, and fry for 6 minutes on each side, until golden brown. Transfer to a paper towel lined plate. Repeat with the remaining mixture.
Step 3
Serve the fritters hot or at room temperature with sheep’s milk yogurt.
