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Chard fritters


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500 g of chards
flour as required
oil for frying


Discard the green part of the chards.
Boil, season with oil and lemon juice and serve to accompany the fritters.
Clean the white part and cut it into pieces of approximately 5 cm.
Boil until al dente in salted water.
Drain, and cool under cold water and dry on paper towels.
Lightly coat each piece with flour.
Fry in plenty of hot oil.

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(Thanks to Beatrice Barbieri)

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