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Buñuelos de Acelga

Serves 6 Appetizer vegetarian, Appetizers

Buñuelos de Acelga

Buñuelos de Acelga are a beloved staple in Argentinian homes, especially on Fridays when meatless meals take center stage. These chard fritters transform simple greens into a satisfying dish, making them a cherished choice for those seeking a lighter, yet flavorful, alternative to meat-based fare. The tradition of enjoying buñuelos spans generations, holding a special place in the weekly rhythm of family meals.

Each bite of a buñuelo offers a delightful contrast: the crisp, golden exterior gives way to a tender interior where chard and garlic meld beautifully. The fritters are seasoned simply with salt, allowing the fresh, earthy flavors of the chard to shine. Fried to perfection, they make for a comforting plate that is both humble and deeply satisfying.

Ingredients

  • 1 bunchSwiss chard, chopped and squeezed dry
  • 2eggs
  • 4 tbspflour
  • 1garlic clove, minced
  • for fryingoil
  • to tastesalt

Method

  1. In a large mixing bowl, combine 1 bunch of chopped and squeezed dry Swiss chard with 2 eggs. Mix until the eggs are well incorporated with the chard, ensuring the greens are evenly coated.
  2. Add 4 tablespoons of flour and 1 minced garlic clove to the chard and egg mixture. Season with salt to taste. Stir the ingredients together until you achieve a thick, cohesive batter that holds its shape when scooped.
  3. In a deep skillet or frying pan, pour enough oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
  4. Using a tablespoon, carefully drop spoonfuls of the chard batter into the hot oil. Fry the buñuelos in batches, ensuring not to overcrowd the pan. Cook each side until they turn a deep golden brown, about 2-3 minutes per side. The fritters should be crisp at the edges.
  5. Once golden and crisp, use a slotted spoon to remove the buñuelos from the oil. Place them on a plate lined with paper towels to drain any excess oil.
  6. Check that the buñuelos are crisp at the edges and moist inside by breaking one open. The interior should be tender and fully cooked, with no raw batter visible.
  7. Serve the buñuelos de acelga hot, enjoying their crispy exterior and soft, flavorful interior. They make a delightful meatless dish perfect for any meal.