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. 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.
🍽️ Makes 20
Ingredients
| 20 | chard leaves |
| as needed | salt |
Instructions
- 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.