Title: Rhubarb chard fritters
 Categories: Hors d'oeuv
      Yield: 1 Servings
 
      8    Stalks rhubarb chard (Swiss
           -Chard with red stalks)
      1 c  Flour
    1/2 t  Salt
    1/8 t  Paprika
      1    Egg, slightly beaten
      2 tb Oil or melted butter
    2/3 c  Milk
           Oil for deep frying
 
  These fritters make a good hot hors d'oeuvre.
  
  Cut green leaves off chard stems and save for boiled greens (or use
  them like spinach). Cut stems in 3-inch lengths, wash, and dry. Mix
  flour, salt, paprika, egg, oil or butter, and milk. Dip pieces of
  stem in this batter, covering them well. Fry in deep fat heated to
  375 F or until hot enough to brown a 1-inch cube of bread in 1
  minute. Fritters should be cooked through and delicately brown in 3
  minutes. Drain on brown paper in a warm oven. Serves:6 - 7