Deep-fried chard leaves

These deep-fried chard leaves make for a beautiful garnish for a composition. But be careful while deep frying, as the large amount of moisture in the leaves can cause the fat to sputter.

Makes 20 leaves.

Deep-fried chard leaves

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chard leaves

As needed:



Preparation method

  • Preheat the deep fryer to 180°C.
  • Remove the thickest vein from the chard leaves.
  • Wash the leaves and pat dry well.
  • Deep-fry the leaves until no more air bubbles appear.
  • Drain the leaves on kitchen towel and season to taste with salt.

Serving suggestions

  • As a garnish in a dish with lamb and ratatouille. 
  • As a component in a composition with poultry, carrot, onion, and rice.
  • As a beautiful finish to a composition with scallops, French beans, and almonds.

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