Chard torches in 7 infallible steps

Welcome to Paulina Kitchen. On this occasion we are going to cook a saving, easy and economical recipe: Chard torches.

Yes, those that your grandmother surely prepared or that you ate in a neighborhood still life, or that you prepared on your time at some time at home with a chard tied about to die.

They are a classic, but with their tricks and secrets so that they are really rich. And that’s what we’re going to talk about today. How to make some simple Chard torches Go to be “one more” dish “to be a dish that ask for more!

So you encourage you to prepare them. In the end, we leave you a Easy Chard Torch Recipe To add to the list of your favorite recipes.

About the chard torch

Las Chard torches They are a mixture between hamburger and tortilla, where the chard is the absolute protagonist. They can be done Baked, fried or in one frying pan With a little oil.

• Son Rustic, tasty and versatilethey have everything. They can go well as main course Light, entrance or garnish, since they complement each other perfectly with other flavors.

Contrary to what many think, Flour chard torches They are not the same as Buñuelos. Here there is not so much air or a ball form, but rather a crushed form, than You can eat both warm and cold.

Whether they are freak or baked torrejas, there are so many options that become the Free champions or the picnic. Each can adapt the Recipe of chard torrejas To your liking.

Although the Classic Recipe of Chard Torrejas It is simple, admits the incorporation of other ingredients to give them a different touch: grated cheese, chopped garlic, Smoked onion, fresh parsleydifferent condiments such as ground or provezal chili.

7 qualities to love chard torches

1. They are very economical: They use basic ingredients that are usually accessible to most households, a Ideal option for eating rich without spending much. A chard tied to several portions.
2. They are yields: With few ingredients, a considerable amount of Torrejasperfect for Prepare and freeze (ideal mealprep).
3. They are versatile: They can be served as the main course accompanied by a salad, such as entrance, or as a garnish of recipes with meat, chicken or fish. They adapt to different occasions.
4. They are quick to prepare: Once the chard is cooked, the process of assembling the mixture and cooking the Torrejas It is quite fast. A advice: Cook the chard in advance and leave on a strainer in the refrigerator, thus drain the liquid well.
5. They all like everyone: Because of its texture and taste, they are a dish that has good acceptance in both adults and children, facilitating family meals.
6. Allow the use: They are an excellent way of challenge of another preparation, avoiding food waste.
7. Fries or baked, they always win: Las FRIGAS ACCLAY TORREAS They have that taste of childhood, cooking with rich smell. The baked chard torches They are lighter but equally tasty if they are brown well.

Torrejas vs. Chard Buñuelos: Understanding the difference

Many times the Torrejas with the Chard fringesand although both are chard preparations, they have characteristics that distinguish them. The main difference lies in the composition and texture of the mass.

• The fritters They usually carry more liquid, some of the lifting, they make a thick beaten -type mixture and fry in the form of tablespoons. They are inflated, rounded and fluffy.
• The chard torcheson the other hand, they are more compact, tortita type. They can also be made, but their texture is more similar to a vegetable hamburger.

In summary: the Torrejas They focus more on the chard linked by a simple period And they are densest; Buñuelos are based on a dough more airy which contains the chard, resulting more fluffy. Both are excellent ways to eat chard, but with different textures.

With what to accompany the chard torrejas: 5 ideas to serve

• Con Pope puree or pumpkin: Classic of classics. Double texture and a lot of flavor.
• With fresh salads: Purple tomato and onion, grated carrot, choleslaw. The fresh divine contrasts with the crispy.
• With rice or legumes: They put together a vegetarian dish and power.
• Con dips: A tower with a little Alioli, a spicy sauce or a chimichurri. No more is needed.
• As garrison: Las Chard torches They go very well with roasted meats or the iron, chicken, or baked fish. They provide a nutritious touch to the plate.

8 tips for crispy chard torches

1. I cooked and drained the chard: Hervi the chard or steamed only the fair thing: it has to be tender but not undone. Then, it is important squeeze it very well To get all the water. If not, the torrejas leave soft or disarm.
2. Add flavor with condiments: Do not stay alone with salt and pepper. The nutmeghe chopped garlica little sauteed onion, fresh parsley or a pinch of ground chili They lift the taste a lot. He grated cheese It is a plus that adds to taste and texture.
3. To achieve good texture: Adding grated cheese or in strands helps the torrejas brown better. Some breadcrumbs or snapshot It also improves the consistency of the mixture and provides crocancy.
4. Give the form: If the mixture was done following the steps, it should not be difficult to shape them. Use two spoons to assemble them prolific, round or oval type, as you like.
5. Cook without stack and in batches: Whether in the oven or fried, do not put too many together. They need space for cooking couples. Once ready, Not the averagebecause they get wet with steam and lose crocancy.
6. Hot oil for frying: The temperature has to be medium-high. If it is very low, the torches suck oil like sponges and are heavy. If it is very high, they burn on the outside and are raw inside.
7. For the oven: If you do them in the oven, preheated well at 200 ° C and use a brushstroke plate with oil or non -stringent paper. That helps to brown the base well without sticking.
8. Usa absorbent paper: After frying them, put them on paper paper just a moment to leave excess oil. Do not leave them there for a long time because they get wet and can hit.

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Easy Chard Torch Recipe

Yield: 10/12 Units

Preparation time: 45 minutes

Ingredients

• 1 large chard tied (only leaves)
• 2 eggs
• 3-4 CDAs. of flour (it may be more according to consistency)
• 1 minced garlic clip or 1/2 cdta. garlic powder
• Salt, pepper and nutmeg to taste
• 2 tablespoons of grated cheese (optional, but highly recommended)
• Fry or brush oil if they go to the oven

How to make Step by Step by Step

1. Wash the chard well and boil it in salt water for 5-7 minutes since the boil breaks, or steamed it for about 8-10 minutes, until they are tender.
2. Drain and squeeze the chard to eliminate excess water. It must look dry. Chop it finely and put it in a bowl.
3. Add the eggs, garlic, condiments, grated cheese (if used) and flour. Mix until you get a thick paste, which can be molded with two spoons or with your hands. If the mixture is very soft, add 1 more tablespoon of flour, it can vary according to the moisture of the chard and the size of the eggs.
4. Form the torreles of the desired size. If they stick a lot, sprinkle a little more flour on the surface or hands.
5. To fry: heat oil in a pan and cook the torches over medium heat, 3 to 5 minutes per side or until golden brown. Remove and let stand on absorbent paper.
6. To bake: Preheat the oven at 200 ° C. Place the torchs on an oiled or with butter paper brushstroke with oil. Bake for 5 to 7 minutes per side, until golden brown. Turn with spatula with care in half cooking.
7. Let cool a little and enjoy!