When I first bought the deep fryer, Sam inquired, “What are you going to do with it?”
“Funnel Cake” was my tart reply, and I was shocked when Sam seemed to actually like the idea. Who knew?
Apparently some of that deep fried dough excitement wore off after the eggplant parm though, because the beer-battered chard stems that I made were not terribly well received. Don’t get me wrong, they were delicious. Really really delicious. They were also perfectly fried battered vegetables, and there’s only so much of that you can take.
This recipe is from the do-everything-you-can-to-hide-the-flavor-because-you-are-so-totally-over-it school of cooking. But what can I say? Chard grows pretty much year-round here, and after months of seeing it every week, you have to start getting creative.
Stems from one bunch chard, cleaned and edges trimmed
1/2 C flour
1 Tbs cornstarch
1/2 C + 1 Tbs beer
salt and pepper
Loosely combine the flour, cornstarch, beer and salt and pepper. Lumps are ok. Dip each stem in the batter until well coated and then fry until golden brown. Drain and serve immediately.