Yield: Yields about 2 dozen fritters
Servings: 6 to 8
Chef Spicer likes the sweet, rich, “slightly beany” flavor of chickpea flour, which she uses to bind these earthy chard fritters, and the pungent, “not too spicy” taste of Aleppo pepper. For more on cooking beets to the perfect doneness, see our recipe for Basic Roasted Beets.
Recipe adapted from Moveable Feast with Fine Cooking.
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