Authentic home cooking from Chile, with US measurements.

Originally published on Cookpad Chile as PEJERREYES FALSOS. (TALLOS DE ACELGA FRITOS)

Fried Swiss Chard Stems (Pejerreyes Falsos)

Name: Fried Swiss Chard Stems (Pejerreyes Falsos)
Total time: 2400 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 12 Swiss chard stems; Oil for frying; 1/2 cup all-purpose flour (about 60 grams); 1/4 cup rice flour (about 30 grams); 1/4 cup cornstarch (about 30 grams); 1/4 teaspoon baking soda; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon paprika; 3/4 teaspoon salt; 3/4 cup plus 2 tablespoons water (about 210 ml); 1/2 cup mayonnaise (about 120 grams); 1 hard-boiled egg, finely diced; 10 green olives stuffed with pimento, chopped; 1/4 cup pickled onion, diced (about 40 grams); 1/2 teaspoon chopped hot green chili pepper; 1 tablespoon chopped cilantro

Jon Michelena @jonmichelena

Estados Unidos

I made the most of the bunch of Swiss chard I bought. I used the leaves for Charquicán, made a lentil soup with the rest, and saved the stems for these fried Swiss chard stems I made today. Nothing went to waste.

Jon Michelena @jonmichelena

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Ingredients

40 minutes

Serves 3 servings

Ingredients
12Swiss chard stems
Oil for frying
Ingredients for the batter
1/2 cupall-purpose flour (about 60 grams)
1/4 cuprice flour (about 30 grams)
1/4 cupcornstarch (about 30 grams)
1/4 teaspoonbaking soda
1/4 teaspoongarlic powder
1/4 teaspoononion powder
1/2 teaspoonpaprika
3/4 teaspoonsalt
3/4 cupplus 2 tablespoons water (about 210 ml)
Dipping sauce
1/2 cupmayonnaise (about 120 grams)
1hard-boiled egg, finely diced
10green olives stuffed with pimento, chopped
1/4 cuppickled onion, diced (about 40 grams)
1/2 teaspoonchopped hot green chili pepper
1 tablespoonchopped cilantro

Saved

Steps

40 minutes

1

To make the batter: In a bowl, sift together the flours and baking soda. Add and mix in the spices, salt, and water. The batter does not use eggs.
2

To make the dipping sauce: In a bowl, mix the mayonnaise with the rest of the ingredients. Refrigerate until ready to serve.
3

Saved

Cooksnaps

Saved

Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

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