Hot deep-fried fritters, boldly spiced with cumin, turmeric, garlic, fresh herbs, and perhaps
some red pepper flakes, are a specialty of Fès’s ancient medina. They are eaten alone or
tucked into a pocket of bread.
The trick to making them is to get the fritters to hold their shape. Work a small amount
of flour into the mix—the minimum, just enough so that the fritters will hold together—
and use well-floured hands when forming patties. Prepare and fry the fritters in small
batches, or have two pairs of hands—one pair making patties, the other frying them—
in order to serve them hot.
2 lb/910 g medium white rose potatoes,
peeled and quartered
1 medium red onion
2 large eggs
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp finely chopped fresh cilantro
1 tsp ground cumin
1⁄2 tsp turmeric
Freshly ground black pepper
Red pepper flakes
All-purpose flour as needed
Light olive oil or vegetable oil for frying
In a large saucepan over medium-high heat, boil
the potatoes in lightly salted water until done
but still firm, about 20 minutes. Transfer to a
colander to drain and cool.
Meanwhile, grate the onion and place in a
strainer to drain off any excess moisture. Push
down on the onion to squeeze out any liquid.
In a small bowl, whisk the eggs with the
parsley, cilantro, cumin, and turmeric. Season
with salt, pepper, and red pepper flakes. Add
the onion and potatoes and gently blend.
Put flour in a small mixing bowl.
Take a small handful of the potato mixture
and work in just enough flour so that the mixture
will hold its shape. With floured hands,
form into a patty about 3 in/7.5 cm in diameter.
Place on a platter and form patties with the
remaining mixture.
In a large skillet, heat at least B⁄c in/12 mm
of oil over high heat until the surface shimmers.
Reduce the heat to medium. Working in small
batches, slide the patties into the oil and fry
until golden brown, turning once, about 1 minute
or less on each side. Transfer with a slotted
spoon to paper towels to drain. Serve hot.