Active Time

　　1 hour 15 minutes

　　Total Time

　　1 hour 15 minutes

　　These golden brown fritters, which come from Shvil's Tunisian-Jewish family, are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. They're especially delicious as part of the traditional Sephardic Rosh Hashanah seder meal.

　　

Ingredients

8-10 appetizer servings

　　1½ bunches Swiss chard (about 1 pound, 3 ounces), stemmed

　　1 teaspoon kosher salt, divided, plus more

　　1 tablespoon coriander seeds

　　½ teaspoon caraway seeds

　　1 bunch parsley

　　1 bunch cilantro

　　1 bunch dill

　　3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel

　　1 tablespoon harissa pepper paste

　　¾ cup plain unseasoned breadcrumbs

　　¼ teaspoon freshly ground pepper

　　6 large eggs, divided

　　Vegetable oil (for frying; about 1½ cups)

　　Plain Greek-style yogurt (for serving; optional)

　　

Special Equipment

A spice mill or mortar and pestle

　　

Step 1

Season chard with ½ tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.

　　

Step 2

Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.

　　

Step 3

Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and ½ tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.

　　

Step 4

Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.

　　

Step 5

Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.

　　

Step 6

Pour oil into a large heavy skillet to a depth of ¼" and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.

　　

Step 7

Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3–4 minutes per side. Transfer to a paper towel-lined plate; season with salt.

　　

Step 8

Serve immediately or at room temperature with yogurt alongside, if using.