Third Course of the Fourth of July Cook-In
Jul. 4th, 2011 10:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crafty_packratAfter we were able to contemplate food again -- at least an hour later -- ellen_fremedon and I fried up the falafel we made with red chard.
The recipe said to make falafels about the size of golfballs. I'd say smaller would be better, given the problems we had with falafels about that size. Bits of chards tended to float off into the frying oil, and sometimes the falafel just broke apart.
They were very tasty, though, because after we took them out of the frying oilellen_fremedon sprinkled them with salt. Chard, especially the stalks, apparently gets a wonderfully sweet finish when fried, and who doesn't like crispy bits with salt? I liked mine with a healthy dash of tumeric as well, but your mileage may vary.
ellen_fremedon suggests that shallow-fried chard might be a tasty thing indeed to sprinkle over popcorn some day. I've fried parsley, and seriously cruchy greens are kind of irresistible.
ellen_fremedon and I fried up the falafel we made with red chard.The recipe said to make falafels about the size of golfballs. I'd say smaller would be better, given the problems we had with falafels about that size. Bits of chards tended to float off into the frying oil, and sometimes the falafel just broke apart.
They were very tasty, though, because after we took them out of the frying oil
ellen_fremedon sprinkled them with salt. Chard, especially the stalks, apparently gets a wonderfully sweet finish when fried, and who doesn't like crispy bits with salt? I liked mine with a healthy dash of tumeric as well, but your mileage may vary.ellen_fremedon suggests that shallow-fried chard might be a tasty thing indeed to sprinkle over popcorn some day. I've fried parsley, and seriously cruchy greens are kind of irresistible.
