Lightly Battered Chard Stems
Serves
2
·
15
mins
·
Easy
Ingredients
- 10 Chard Stems
- 120ml water
- 60g self-raising flour plus extra for dredging
- A few dashes of Henderson’s Relish/Worcestershire Sauce
- Salt
- Oil
An easy snack or side making use of the delicious, earthy stems of chard.
Method
- Heat a frying pan with enough oil to shallow fry the stems (around 1-2cm)
- Add the flour to a bowl and slowly whisk in the water to create a smooth batter, then add the relish/sauce.
- Test the heat of the oil by dropping a drop of batter into the oil, when the batter expands and crisps on contact, the oil is ready.
- Dredge the stems in a little flour, then dip into the batter and lightly coat. Drop into the oil and fry until golden brown.
- Remove the cooked stems from the pan onto a plate with some kitchen paper on top and season with salt. Serve immediately with the dip of your choice.
Share
Last updated:
22
May
2024
Ingredients
- 10 Chard Stems
- 120ml water
- 60g self-raising flour plus extra for dredging
- A few dashes of Henderson’s Relish/Worcestershire Sauce
- Salt
- Oil
An easy snack or side making use of the delicious, earthy stems of chard.
Method
- Heat a frying pan with enough oil to shallow fry the stems (around 1-2cm)
- Add the flour to a bowl and slowly whisk in the water to create a smooth batter, then add the relish/sauce.
- Test the heat of the oil by dropping a drop of batter into the oil, when the batter expands and crisps on contact, the oil is ready.
- Dredge the stems in a little flour, then dip into the batter and lightly coat. Drop into the oil and fry until golden brown.
- Remove the cooked stems from the pan onto a plate with some kitchen paper on top and season with salt. Serve immediately with the dip of your choice.
Share
Last updated:
22
May
2024
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