Moroc­can Magic

Taste of Home - - MIXING BOWL -

With its in­cred­i­ble blend of spices, sweet-and-savory fla­vor pro­file and beau­ti­fully tex­tured dishes, Moroc­can cui­sine is one of 2018’s top food trends.

Try it in your own kitchen with the spicy-sweet Harissa Sweet Potato Frit­ters above. They’re a de­li­cious way to fall in love with Moroc­can food’s bold fla­vors.

I wanted a new way to use sweet pota­toes, so I cooked up these frit­ters. They’re spiced with harissa for deep fla­vor and a bit of heat.

Teri Rasey, Cadil­lac, MI

Prep: 20 min. + stand­ing Cook: 5 min./batch Makes: 6 serv­ings

6 cups boil­ing water

3 cups shred­ded, peeled sweet pota­toes, slightly packed (about 2 medium)

2 large eggs

1/₄ cup all-pur­pose flour

1 tsp. bak­ing pow­der

1 tsp. corn­starch 1 tsp. sea­soned salt

2 to 3 tsp. harissa 1 small onion, grated

1/₄ cup co­conut oil

1/2 cup crum­bled queso fresco Sliced av­o­cado, sliced tomato and minced fresh cilantro, op­tional

1. Pour boil­ing water over sweet pota­toes in a large bowl; let stand 20 min­utes. Drain, squeez­ing to re­move ex­cess liq­uid. Pat dry.

2. Whisk the eggs, flour, bak­ing pow­der, corn­starch, sea­soned salt and harissa. Add sweet pota­toes and onion; toss to coat.

3. In a large non­stick skil­let, heat 2 Tbsp. co­conut oil over medium heat. Work­ing in batches, drop sweet potato mix­ture by ¹₄ cup­fuls into oil; press slightly to flat­ten. Fry for 1-2 min­utes on each side un­til golden brown, us­ing re­main­ing oil as needed. Drain on pa­per tow­els. Serve with queso fresco and op­tional in­gre­di­ents as de­sired.

2 frit­ters: 217 cal., 13g fat (10g sat. fat), 69mg chol., 421mg sod.,

20g carb. (3g sug­ars, 2g fiber), 6g pro.

Test Kitchen tip: Mix harissa with may­on­naise for a great dip­ping sauce.

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