Ingredients
- 500 g potatoes
- 500 g Swiss chard
- 120 g breadcrumbs
- 100 g flour
- 30 g peeled almonds
- lemon
- nutmeg
- potato starch
- turmeric powder
- paprika powder
- peanut oil
- salt
For the recipe of chard fritters with almond mayonnaise, peel the potatoes, cut them into cubes and boil them in plenty of boiling salted water for 10 minutes; drain and let them cool. Check the head of the beets and separate the white ribs with the green leaves. Boil the chard leaves in salted water for 5-6 minutes, drain them keeping the boiling water on the fire, cool them in cold water and chop them. Cut the ribs into cubes and boil them in the same water as the leaves for 5 minutes.
In a bowl mix the potatoes, the beets, both the ribs and the chopped leaves, 2 tablespoons of potato starch, a sprinkling of nutmeg, a pinch of salt and the grated 1/4 lemon rind. Shape the dough into 20 balls of about 35 g each. Mix the flour and a pinch of salt in 170 g of water, making a batter. Divide the breadcrumbs into 3 parts: flavor one part with a tablespoon of turmeric, another with a spoonful of paprika and leave the last natural.
Dip the balls gradually in the batter, then pass them in the breadcrumbs alternating the aromas to taste. Blend the almonds and 70 g of water with the mixer until you get a homogeneous milk; add 2 tablespoons of lemon juice, a pinch of salt and continue to blend blending 150 g of peanut oil, making a vegetable mayonnaise. Season to taste with a teaspoon of licorice powder. Fry the balls in plenty of hot peanut oil for 2-3 minutes, gradually drain them on kitchen paper and serve hot with the almond mayonnaise.
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