Swiss Chard Latkes 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Sep 21, 2011

This is a traditional dish served in Sephardic-Jewish homes for Rosh Hashanah -- and it's good for Hanukkah, too.

Spinach can be substituted for the Swiss chard.

Servings: 6

Yield: Makes about 20 pancakes (about 6 servings)

  • 1 large bunch Swiss chard, rinsed well and stemmed (about 1 pound total)
  • 1 large egg, lightly beaten
  • 3 to 4 tablespoons plain dried bread crumbs, or more as needed
  • 2 tablespoons parsley, chopped
  • 8 ounces lean ground beef (optional)
  • 3/4 teaspoon salt
  • Olive oil, for frying
  • Lemon wedges, for serving


Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook (blanch) for about 1 minute (a slight change in color), then drain in a colander and cool.

Squeeze as much moisture as possible out of the blanched Swiss chard, then coarsely chop. Transfer to a mixing bowl. Add the egg, bread crumbs, parsley, the ground beef, if desired and the salt; use your hands to blend the mixture. If it seems too loose, add bread crumbs as needed.

Line a large baking sheet with several layers of paper towels. Place a wire cooling rack on top.

Heat about 1/4 inch of oil in a large skillet over medium-high heat, until the oil just starts to shimmer. Meanwhile, form the mixture into about twenty 2-inch patties. Working in batches, fry 4 or 5 latkes at time for 3 to 4 minutes, until crisped and golden. Turn over and fry on the second side to achieve the same effect. (If you are using the ground beef, cook the latkes for 5 to 6 minutes on each side.) Transfer to the rack to drain.

Serve warm or at room temperature, with lemon wedges on the side.

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Recipe Source

From Washington caterer Vered Guttman.

Tested by Doris N. Truong.

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