Rainbow Chard and Corn Fritters with Herbed Goat Cheese Sauce

We are eating our way through a row of rainbow chard I planted in the garden about a month and a half ago.  We also have this thing for fresh corn, especially the corn that comes from Brentwood.  A big thanks to the farmer from Brentwood who brings his corn to the Novato Farmer’s Market every Tuesday night, I just want to give you a big hug and kiss for helping to make our lives so delicious.  Now we have another thing, a big thing for the mixture of chopped rainbow chard and grilled corn in any form I can come up with for a simple Summertime meal.  My husband is a lover of anything with corn -add the fritter angle and I’ve got a huge winner on my hands.  My favorite fritter, not really a fritter but close- is a pancake..please pass the maple syrup and fresh sliced strawberries.  Now I have my ‘littles’ hooked on pancakes for dinner, one of my favorite comfort foods.  We had the boys over for dinner the other night for grilled hamburgers, which were great but my oldest grandson Noah mentioned that he would have liked pancakes with strawberries.  Yes, it’s a tradition that’s tough competition, even for a burger.

As simple as these rainbow chard and corn fritters are to put together for a meal, they do put up a little fight when you form them into balls to place in the skillet to cook.  The trick is to press the fritter mixture into balls (makes 12 fritters) and gently place them in the hot oil, cook the for 1-2 minutes until browned on the bottom before  carefully flipping with a spatula and then pressing down into a flat shape before continuing to cook for 2-3 minutes on each side or until browned and cooked throughout.  I cooked four fritters at a time in a medium size skillet.  I served mine with the herbed goat cheese sauce on top and a few sliced cherry tomatoes on the side.  It’s a good thing we like cherry tomatoes because they are showing up at just about every meal at our house and from the looks of our garden they will be showing up for some time to come.

Rainbow Chard and Corn Fritters with Herbed Goat Cheese Sauce

Yield: 12 fritters


  • For the Fritters
  • 2 cups packed chopped rainbow chard, leaves and stems
  • 2 ears corn, cooked in microwave or grilled. kernels stripped off cob
  • 1 cup bread crumbs
  • 4 large eggs
  • 1/2 cup all purpose flour
  • 1/4 cup chopped sweet basil
  • Sea salt and freshly ground pepper to taste
  • Olive oil for frying
  • For the Herbed Goat Cheese Sauce
  • 1 cup plain Greek yogurt
  • 2 ounces soft goat cheese
  • 3 tablespoons chopped sweet basil
  • 1 small garlic clove, minced
  • Sea salt and freshly ground pepper to taste


  1. Make the Fritters
  2. Place all the fritter ingredients in a bowl and stir together.
  3. Make the Herbed Goat Cheese Sauce
  4. Place all the herbed goat cheese sauce ingredients in a bowl and stir together, can be made ahead and kept in the fridge.
  5. Fry the Fritters
  6. Heat up enough olive oil to coat a medium skillet.
  7. Make fritter balls by scooping up the fritter batter out of the bowl and pressing together (wants to fall apart) -gently place one fritter ball at a time in the hot oil and cook on medium high heat until browning on the bottom(1-2 minutes), carefully flip the fritter over and press down on the tops with a spatula.
  8. Cook 4 at at a time for 2-3 minutes on each side, until deep golden brown and cooked throughout.
  9. Serve hot with the herbed goat cheese sauce on top or on the side as a dip.

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  1. These fritters look like summer on a plate and I love your herbed cheese sauce – yum! :)

  2. These chard fritters look so beautiful, Patty, but that goat cheese sauce has won my heart over!

  3. Patty, this looks amazing! Summer on a plate… it’s beautiful!

  4. Oh, Patty – *love* your photos!! They’re a beautiful blanket of summer and freshness. : )
    This veggiful dish sounds amazing! (Then again I’m always up for strawberries and pancakes too!)

  5. So yummy and so healthy! Love how bright and colorful this dish is, and I bet it’s pretty filling too, especially with the goat cheese sauce! Pinned!

  6. Simply loving this!

  7. These fritters look yummy and I loved your herbed cheese sauce

  8. What an irresistible summer dinner! Just adore all that fresh sweet corn! Nothing could be finer on a warm summer evening!

  9. Love! Am swimming in chard and corn right now – this is a great way to use them up

  10. Patty – I just love seeing what delight you are going to create from your garden bounty. I made corn fritters a few weeks ago and love the spin you put on these. I bet your family was very happy! Lovely photos!

  11. So summery! I love the rainbow chard and herbed goat cheese sauce here. Decadent :) Pinned!

  12. Corn is one of two veggies I like (potatoes are the other :D) and have never tried corn fritters. I’ll have to give it a go because these look awesome!

  13. Chard and corn all together in a fritter…look delicious and the goat cheese sauce with yogurt it just perfect with it.
    Have a lovely week Patty :D

  14. That chard is SO gorgeous Patty. I´m a corn and goat cheese lover, big time. This is a dream recipe for me!

  15. Wow, what beautiful colours in the chard and on the fritters. I too love anything corn, and your fritters would be difficult to stop eating. Thanks for sharing Patty.:)

  16. I’m with Noah, “We want pancakes”. He he. That corn is the bomb, isn’t it? I’m heading down in a few to get more, I will have to see if they have chard, they have that down there too. Fritters are on my short list this week. I’m glad we are back in school and I’m starting to cook more regularly now. I have too many yummy recipes I want to try. Hope to catch up to you soon.

  17. Patty, you always have the most beautiful blog posts! This dish looks wonderful, and it’s so healthy. With the bounty of fresh produce, this really is the best time of year for cooking.

  18. Patty, Such lovely flavors and vibrant colors…I have to make these! Yum! I am growing chard this year in my garden…a good way to use some of it!

  19. I was going to remake the Zucchini Fritters I posted two years ago to get a better photo, but now I’m thinking rainbow chard. So pretty!

  20. Such a delicious-sounding combination! I love Swiss Chard but haven’t had good look growing it here – too little sunshine, I’m afraid. So pretty and seasonal too!

  21. Laurel C says:

    I’m making these tonight for National Eat Your Vegetables Day, though i may just serve them with sour cream, as we’re also having salad with quick pickled beets and farmer’s cheese.

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