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.