This traditional recipe has a lighter alternative. It will also contribute less calories.
The Chard fringes They are a classic in Argentine cuisine, both for their simple preparation and for their flavor. The traditional recipe carries flourbut there is an alternative that makes them lighter No need for that ingredient.
This option Nor does it require fryingso it allows you to enjoy the flavor with less calories. Then the step by step.
How to make chard fritters, easy and fast
Ingredients:
- 1 big chard tied (or 2 if they are boys)
- 2 eggs
- 3 tablespoons of fine oat or oat bran (optional)
- 1 tablespoon grated cheese (optional)
- ½ chopped onion (optional)
- Salt, pepper and nutmeg to taste
- Vegetable dew
Chard fringes
Gentileness: Paulina Kitchen
Step by step:
- Wash well and cook the chard in boiling by 5 minutes until they soften. Then drain and chop them well.
- Prepare the mixture In a bowl: beat the eggs with salt, pepper and nutmeg. Add the chopped chard, oatmeal and grated cheese. Mix well integrate. Oatmeal will absorb the liquid and help the fritters be more armed.
- Form the fritters. Take portions with a spoon and place them on an uniaberent pan barely oiled or with vegetable dew.
- Cook without frying to Medium fire on the one hand until they brown and take consistency, between 3-4 minutes. Then turn them carefully and cook them 2 more minutes on the other side.
This recipe has between 180 and 220 calories per portionif it is considered to yield 2 portions. Most calories come from eggs (140 kcal) and oats (60-70 kcal if 3 tablespoons are used).
Tips for spongy fritters
- Use eggs at room temperature For a better texture.
- Do not add too much oatmeal to prevent it from being dry.
- Can add some baking powder For more volume, although it is not indispensable.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
