Pejerreyes Falsos (pencas rebozadas, faux friend fish)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 312.9
- Total Fat: 22.4 g
- Cholesterol: 142.9 mg
- Sodium: 1,510.2 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.4 g
- Protein: 10.2 g
View full nutritional breakdown of Pejerreyes Falsos (pencas rebozadas, faux friend fish) calories by ingredient
Introduction
La acelga or Chard, is a very healthy and low on calories veggie, this recipe allows us to use the stems and reserve the leaves for another dish, making it a very budget-conscious dish that goes great with mashed potatoes, rice, or even salad.Of course once we dip the pre-cooked stems in batter and fry them we make it way more caloric, but for an ocassional treat it's not that bad, with about 300 calories by portion, if you sprinkle it with freshly squized lemon juice just before serve, it will be hard to believe that is not fish. La acelga or Chard, is a very healthy and low on calories veggie, this recipe allows us to use the stems and reserve the leaves for another dish, making it a very budget-conscious dish that goes great with mashed potatoes, rice, or even salad.
Of course once we dip the pre-cooked stems in batter and fry them we make it way more caloric, but for an ocassional treat it's not that bad, with about 300 calories by portion, if you sprinkle it with freshly squized lemon juice just before serve, it will be hard to believe that is not fish.
Number of Servings: 6
Ingredients
-
Chard (2 pounds of any kind you can get)
4 eggs
1 cup of flour (i used white but you can use any blend you want)
1/2 cup of frying oil (much less if you count with a good nonstick pan and a misto sprayer)
1/3 cup of milk or beer (a bit more if necesary)
Grounded cummin to taste
Powder Garlic to taste
Salt to taste
2 tbsp of freshly chopped cilantro or parsley
1 tsp of dried oregano
Directions
After washing the chard and let it drain, cut the stems, trying to make cuts in the same lenght. Save the leaves for a later use, but do it quick, chard doesn't last long.
Once the stems are clean and uniformly cutted put them to cook in a pot with water just to cover, or even better steam them, for not more than 3 to 5 minutes (the goal is to break them in a little to speed the cooking, not strip them of all nutrients).
Pat the pre-cooked stems dry, and reserve.
Prepare a "crepes" like batter with the milk, eggs, flour, spices and salt to taste (tip: you can replace the milk for beer for a lighter texture and some added flavor), put your non-stick pan in the fire covered with a thin layer of oil, once it's steaming hot start to dip the stems on the batter and put them to fry keeping your fire high, once they are cooked in one side, turn them over, and repeat the operation til you are out of stems.
Let them rest over paper towels to absorb the excess oil, and voila, buen provecho.
Number of Servings: 6
Recipe submitted by SparkPeople user OHTHEANGST.
Once the stems are clean and uniformly cutted put them to cook in a pot with water just to cover, or even better steam them, for not more than 3 to 5 minutes (the goal is to break them in a little to speed the cooking, not strip them of all nutrients).
Pat the pre-cooked stems dry, and reserve.
Prepare a "crepes" like batter with the milk, eggs, flour, spices and salt to taste (tip: you can replace the milk for beer for a lighter texture and some added flavor), put your non-stick pan in the fire covered with a thin layer of oil, once it's steaming hot start to dip the stems on the batter and put them to fry keeping your fire high, once they are cooked in one side, turn them over, and repeat the operation til you are out of stems.
Let them rest over paper towels to absorb the excess oil, and voila, buen provecho.
Number of Servings: 6
Recipe submitted by SparkPeople user OHTHEANGST.