Moroccan Magic

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.