Crispeddi chi Giri
14 August 2026
Crispeddi chi Giri are fresh-from-the-garden Swiss chard leaves folded into a pastella—a light, crispy batter of eggs, flour, milk, Parmesan cheese, and a pinch of baking powder for crunch. Pastella is perfect for lightly frying zucchini slices, squash blossoms, cauliflower, artichokes, and leafy greens. Crispeddi chi Giri are a great snack hot out of the pan, or as an appetizer or side over a dollop of ricotta.
Total time -
About 40 minutes
INGREDIENTS -
Serves 4 to 6
1 bunch swiss chard (8-10 leaves)
2 large eggs
1 cup all-purpose flour
½ teaspoon baking powder
½ cup milk or water
¾ teaspoon salt
¾ teaspoon white pepper
3 tablespoons grated parmesan cheese
4 tablespoons olive oil
Salt, pepper, parmesan for garnish
8 ounces ricotta cheese (optional)
TOOLS -
Peppermill
Slotted spoon, tongs, or spider strainer
8 to 10 inch cast iron skillet or frying pan
Slotted spatula
Paper towels
Microplane or zester from cheese
Large dinner spoon
PREPARATION -
Boil about 10 cups water with 2 tablespoons salt
Thoroughly wash Swiss Chard leaves
Remove stems and most of thicker midrib, saving them to be tossed in a salad or other recipe for extra crunch and earthy flavor
Chop leaves into about one inch strips
Blanche leaves for 1 to 2 minutes, or until soft; remove with spider strainer
Mix dry ingredients - flour, baking powder, salt, pepper in a mixing bowl, then add eggs, milk until the consistency of heavy cream; fold in parmesan
Wring liquid out of cooled Swiss Chard leaves in parts using a paper towel
Unfurl leaves and place into batter, then thoroughly coat in batter
Heat olive oil in a cast iron skillet or frying pan until it starts to bubble, or drizzle a small drop of batter into oil as a test - if it puffs, it’s ready
Using a large dinner spoon place a dollop of batter into oil, using a fork to flatten and shape
Flip with slotted spatula when edges begin to brown and move freely in the oil
Place onto a paper towel covered plate to absorb excess oil when both sizes are equally browned
Garnish with salt and a sprinkle of grated parmesan
Serve as is or on a dollop of ricotta cheese as an appetizer, or side
NOTES -
Blanching Swiss Chard in salt water seasons the leaves, and maintains the vibrant color
The earthy flavor of Swiss Chard is beautifully balanced by rich, creamy ricotta cheese
Water can be used in place of milk, or sparkling water for a fluffier batter, or beer for more fluff and flavor - preferably an Italian Lager
White pepper provides a mellow, warming heat. Black pepper is picked unripe and sun-dried with its skin intact, giving it a sharp, fruity, and complex flavor. White pepper is picked fully ripe, soaked to remove the skin, resulting in a smoother, earthier, and subtle heat.
