Ingredients
- 1 bunch Swiss chard
- 200 g self-rising flour
- 2 eggs
- 100 ml milk
- 50 g grated cheese
- 1 garlic clove
- Nutmeg
- Salt, pepper
- Oil for frying
Step-by-step
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- Wash the chard and blanch the leaves in boiling water 2 minutes. Drain, squeeze out well and chop.
- Put the garlic in the mixing bowl. Blend 3 sec/speed 6.
- Add the eggs, milk, flour, grated cheese, salt, pepper and nutmeg. Mix 20 sec/speed 4.
- Add the chopped chard. Mix 10 sec/reverse/speed 3 until combined.
- Heat plenty of oil in a pan.
- Scoop portions with two spoons and fry until golden and fluffy.
- Drain on paper towel and serve hot.
Tips
- Squeeze the chard very well so the batter doesn't turn watery.
- The oil must be very hot for fluffy buñuelos.
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