Cook 3–4 minutes per side, until golden brown. Don’t overcrowd the pan, which traps steam and makes fritters oily.

Use a spatula to gently press the fritters while cooking to release excess moisture.

Drain & Serve

Transfer fritters to a plate lined with paper towels to remove any extra oil.

Serve immediately with a dollop of yogurt or tzatziki.

Pro Tips

Non-stick pan is key for minimal oil.

Do not skip squeezing out water from the chard—this prevents sogginess.

For extra crispiness, try baking at 400°F (200°C) for 15–20 minutes, flipping halfway.