These potato and herb fritters are coated in batter and fried in olive oil. Serve them with a fresh tomato sauce.
This recipe comes from Reut Ezer-Asaraf and Michal Waxman’s new cookbook “Dialna.” The book, whose title means “ours” in Moroccan Darija, features a mix of traditional recipes passed down in the authors’ families, those they learned on visits to Morocco, and ones the duo created using Moroccan ingredients and cooking techniques as inspiration.
For the batter:
1¼ cups (175 grams) all-purpose flour
¼ teaspoon salt
½ tablespoon active dry yeast
¼ teaspoon ground turmeric
1¼ cups (300ml) water
For the fritters:
1Kg (2.2lb) waxy potatoes
½ cup cilantro and parsley leaves, finely chopped
¼ teaspoon ground cumin
Sea salt
Freshly ground black pepper
1 teaspoon harissa paste
Olive oil, for deep frying
For the fresh tomato sauce:
300 grams (10½ oz) ripe large tomatoes, or cherry tomatoes
Sea salt
Olive oil
Grated garlic or harissa paste (optional)
1. Prepare the batter: Mix the flour, salt, yeast, and turmeric in a large bowl. Gradually add water while whisking by hand until the batter is smooth and thick, resembling pancake batter or béchamel sauce. Cover the bowl with plastic wrap or a damp kitchen towel, and let the batter rise at room temperature for 1 hour.
2. Prepare the fritters: Peel the potatoes and cut them into 3-4 pieces each. Place them in a pot with plenty of salted water and bring to a boil. Cook for 20-25 minutes, until completely soft.
3. Drain the potatoes, transfer to a bowl, and mash into a smooth puree.
4. Add the cilantro, parsley, cumin, salt, pepper, and harissa paste to the mashed potatoes and mix well. Allow the mixture to cool enough to handle.
5. Divide the mixture into ping-pong-sized balls. Lightly flatten each ball between your palms and place them on a tray lined with parchment paper.
6. Prepare the tomato sauce: Grate the tomatoes with a fine grater, discarding the skins (if using cherry tomatoes, blend them in a food processor with the skins). Add salt and olive oil, and mix well. For extra flavor, add harissa or grated garlic.
7. Deep fry the fritters: Heat a few centimeters (1 inch or so) olive oil in a sauté pan. If available, use a thermometer to maintain the oil temperature at 180°C (356°F) during frying. Avoid overheating the oil to prevent it from smoking and burning.
8. Dip each fritter into the batter, ensuring it is well-coated on all sides. Using a fork, gently lift the fritter and transfer it to the hot oil. Repeat with the remaining fritters and batter. Avoid overcrowding the pan, as the fritters need space and the oil must retain its heat.
9. Fry the fritters until golden brown on both sides. Using a slotted spoon, remove the fritters from the oil and place on a tray line with a paper towel.10. Serve hot or at room temperature with the tomato sauce.
