Potato & Swiss Chard Fritters

Shared by Raquel Esquenazi de Heres

This recipe for potato fritters came to Raquel Esquenazi de Heres via her grandmother Raquel Cheres de Esquenazi, who was born in İzmir, Turkey, and grew up with the recipe. After marrying in 1926, she introduced her husband José’s family to the fritter recipe, and it traveled with them as they established their home in Cali, Colombia. De Heres’ mother, Noemi, made it a part of her family’s repertoire as well. The recipe makes an appearance once a year, during Passover, and is served after reading the haggadah. “This tradition is followed by other cousins in the family,” Raquel told us. “I hope my sons and daughter will keep it going for many generations.”

These crispy fritters, a common recipe in Turkey, can be made with potatoes alone, or with a mix of potatoes and Swiss chard. To complement the savory dish, Raquel serves them with a raisin “honey” (a sweet syrup made from soaked and boiled raisins and sugar), just as her mother and grandmother did. While the recipe is written out below, Raquel notes that the measurements can always be flexible to suit one’s preference: “Our grandmothers used to cook with the intuition for flavor.”

This recipe calls for a special nonstick or cast iron pan with holes, such as an Aebleskiver pan, which can be purchased online or at a specialty cooking store. If you’re not able to use this style of pan, use any large nonstick or cast iron skillet and cook heaping tablespoon-sized fitters.

The holy Rabbi Elimelech, the Rabbi of Lizhensk, was approached by a gifted young Torah scholar, who was seeking to learn about spiritual greatness. Rabbi Elimelech pointed to the bowl of fruit displayed before them on the table. “When you want to eat an apple, do you make a blessing?” “I certainly do!” the visiting scholar answered. “Ah – there’s a subtle but meaningful difference! You see, many who want to eat an apple, make a blessing. Spiritual greatness can flip it so that when one seeks to make a blessing, one eats an apple.”

Potato & Swiss Chard Fritters

6-8 servings 9 hours 15 minutes

(1 hour 15 min plus 8 hour soaking time)

Ingredients Preparation

1 (8-ounce) box raisins 2 cups water 1 cup granulated sugar 2 ½ pounds Russet or Yukon Gold potatoes - cut amount in half

1 bunch (about ½ pound) Swiss chard, ribs removed, blanched in salted water and finely chopped (optional) 2 teaspoons kosher salt 4 eggs, separated Canola oil 1.

Make the raisin “honey”: Place the raisins in an airtight 1-quart container and cover with the water. Cover and let sit for at least 8 hours, or overnight.

2.

Place the soaked raisins and the soaking water in a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 30 minutes, until the raisins have softened. Remove from the heat and let cool slightly.

3.

Transfer the mixture to a blender and run the blender just a bit, until the raisins are shredded further but not pureed.

4.

Return the raisin mixture to the saucepan and stir in the sugar. Stirring constantly, bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and cook, stirring constantly, until it becomes glossy and thickens into a consistency similar to maple syrup or honey (it will thicken further as it cools). Store in an airtight container until you’re ready to serve.

5.

Make the fritters: Fill a large saucepan halfway with water. Peel the potatoes, cut into 2-inch chunks and place into the pot. Add more water as needed to cover the potatoes, then salt the water generously.

2.

Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes, then return them to the pot off the heat. While hot, use a fork or potato masher to mash the potatoes until smooth. If using the cooked chard, stir it into the mashed potatoes. Season the mixture with more salt to taste. Beat 1 whole egg and 3 egg yolks in a small bowl. Stirring constantly, mix a few spoonfuls of the potato mixture into the yolks to temper them, then pour the egg mixture into the rest of the potato mixture and stir until combined.

4.

In a medium bowl, beat 3 egg whites to medium peaks. Gently fold the egg whites into the potato mixture.

5.

Line a sheet pan with paper towels. Heat a nonstick or cast iron Aebleskiver skillet over medium heat. Grease each hole of the skillet with 1 teaspoon canola oil. If using a regular nonstick or cast iron skillet, grease with about 3 tablespoons of oil. 6.

Spoon heaping tablespoons (about the size of a golf ball) into each hole in the skillet; if using a regular skillet, flatten the balls into patties. Cook until golden brown on the bottom, then use a chopstick or a spoon to flip and cook until golden brown and cooked through. Remove the fritters to the prepared sheet pan, season with salt, and repeat with remaining batter. Serve immediately with the raisin honey.