Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts >
      • Salted Tart
      • Sun Set Quiche
      • Quiche Lorraine
      • Quiche Cathy au poisson
    • Hors d'Oeuvres and Entrees >
      • Gougeres
      • Violet Tower
      • Paté & Salted Cakes >
        • Liver Paté
        • Salted Cake
      • Sir Artichoke
      • Tomato and Mustard Tart - Tarte a la Dijonnaise
    • Soupes >
      • Borscht
      • Soupe 7
      • Soupe 5
      • Soup Manou
      • Tomato Soupe
      • Onions soup
      • Soupe au Pistou
      • Velvet Pumpkin Soup
      • Mushrooms Soupe
      • Almond with Mushroom potage
      • Sublime of Cauliflower
    • Salads >
      • Tabbouleh salad
      • Cottesloe
      • Beetroot, Yoghurt and lemon salad
      • 19th Salad - Salade du 19eme
      • Warm Avocado
      • 15th Nice Salad
      • Red Salad
  • main ingredient
    • Eggs >
      • Antilla eggs
      • Potato Omelette
    • Pasta & Rice >
      • Couscous
      • Gnocchi
      • Pasta Vongole - Venise, Venise, Venise
      • Lasagna with Salmon and spinach
      • Risotto with leek and sausage
      • Pasta De Bretagne
      • Pasta Tuna
    • Vegetables >
      • Farcou
      • Potato Puree
      • Zucchini Flan
      • Roasted Potatoes
      • Artichokes
      • Ratatouille
    • The Sea >
      • Lambis from Guadeloupe
      • Octopus with chorizo and beans
      • Fish >
        • Fufu and smoked fish (Congo)
        • Mackerel Rillettes
        • White fish
        • fish in Banana leaf
        • Chermoula fish
        • Brandade de Morue Creamed Salt Cod
        • Mackerels
      • Local clams
      • Bigorneaux
      • Scampi
      • Wrapped Scallops
      • VOL AU VENT
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Dinde au Whisky à la Jean-Francois
      • Duck a l'orange France&Vietnam
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Truc and Tric >
      • Whole fish
  • Contact

Le FARCOU

Farcçous - French Chard Fritters
With crisp, dark-golden edges and a tender, savory, bright-green interior, these chard fritters are a perfect example of the French culinary ability to transform a few humble ingredients into something greater than the sum of their parts.
Farcçous, the French word for chard, come from Aveyron, an unsung region in south-central France that is as famous for its emigrants as its rugged landscape. In the 19th century, poverty forced waves of Aveyronnais to move to Paris, where they worked menial jobs, hauling coal to private apartments. Coal delivery gave way to coal shops, where customers sometimes sipped a glass of wine while placing an order. Eventually, these shops evolved into cafes. Even today, Aveyron is synonymous with Parisian cafe— in fact, storied establishments like Brasserie Lipp, Les Deux Magots, and Cafe de Flore all have roots in the region.

 
Ingredients

200 ml whole milk
155 g all-purpose self-raising flour or wholemeal self-raising flour if you prefer
3 large eggs
1 small onion, coarsely chopped
2 garlic cloves, split, sprout removed from the center, and coarsely chopped
Leaves from 10 parsley springs
Fresh chives, 10x stalks chopped
Salt and freshly ground pepper, 1 tsp of each.
5 large or 10 small Swiss chard leaves, or 200g of the green leaves with the center white rib removed (washed and dried)
2 tbsp of olive oil + a little bit for cooking
70g of grated parmesan

 
Method
  1. Preheat the oven to 175C.
  2. Line a baking sheet with foil, and line a plate with paper towels.
  3. Put everything except the Swiss chard and oil in a blender or food processor, making sure you season the mix generously with salt and pepper, and whir until the batter is smooth. (If your machine won't handle this quantity, work in batches.) 
  4. Little by little, add the chard to the mix and whir to incorporate it. There's no need to pulverize the chard — having some strands are nice.
  5. Pour 2 tsp of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot (you can test it with a drop of batter - it should sizzle and fry immediately), spoon in a 1/4 cup batter for each fritter. Don't crowd the pan: depending on the size of the pan, 3 or 4 fritters is the maximum per batch.
  6. Cook the fritters for about 2-3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the fritters over and cook for another 2 minutes or so. Transfer the fritters to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. Place them on the foil-lined baking sheet and keep warm in the oven while you continue to make fritters, adding more oil to the pan as needed.
 
Serving:
Traditionally, farcçous are served with a salad as a main course, but you could serve fewer per portion as a starter or omit the salad and serve them as a side dish. If you want to serve the farcçous as an hors d'oeuvre, you might want to include a dipping sauce or topping of creme fraîche, or plain yogurt. You might also think about drizzling them with a little basil or parsley coulis they don't really need the coulis, but it's a good combination.
 
Storing:
The mixture can be made in advance, just store it in the fridge.
 
You can make the farcçous a few hours ahead, keep them covered at room temperature, and reheat them in a conventional oven or microwave before serving. Or you can pack them airtight (make sure to separate them with small squares of wax or parchment paper) and freeze them, then reheat as needed.
 
Alternative Greens:
Feel free to use a combination of chard leaves, spinach, dandelion greens, nettles, or other leafy greens. Also, don't throw away the chard stems –they make a delicious soupe puréed with potato and onion or au gratin with a bechamel.
 

 
 
 

 
 
 

Subscribe to Newsletter