GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA
Categories Potato Side Fry Hanukkah Vegetarian Chickpea Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.
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Hayat Khan
[email protected]I've made these fritters several times and they're always a hit. They're a great way to use up leftover garbanzo beans.
USHAMA 21 Boy
[email protected]These fritters are a perfect party food. They're easy to make ahead of time and they can be served hot or cold.
Hayder ali Shah
[email protected]I'm not a vegetarian, but I love these fritters. They're a great meatless meal.
Patricia Klistoff-Blanco
[email protected]These fritters are a great way to get your kids to eat their vegetables.
kekeroll
[email protected]I'm not a fan of frying food, so I baked these fritters instead. They were still good, but not as crispy.
Rn mr YT
[email protected]These fritters are a bit time-consuming to make, but they're worth the effort.
DeRon Strickland
[email protected]I'm allergic to chickpeas, so I used white beans instead. They worked just as well.
Emon Mir
[email protected]These fritters are a great way to use up leftover mashed potatoes.
Shaun Hill
[email protected]I made these fritters in a mini muffin tin and they were perfect for a party appetizer.
Osman Galal
[email protected]I used sweet potatoes instead of regular potatoes and they turned out great. I also added a bit of chopped cilantro to the batter.
Abbas Hussain
[email protected]I'm not a big fan of harissa, so I omitted it from the recipe. The fritters were still delicious.
Asadali Ranjha
[email protected]These fritters were amazing! I loved the crispy exterior and the fluffy interior. The harissa sauce was also delicious.
Dr Olotu Harbal home
[email protected]Overall, I thought these fritters were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Kumar Tamang
[email protected]These fritters were a bit bland. I think I would add some more seasonings next time.
Namulindwa Hanifah
[email protected]I had some trouble getting the fritters to stay together. I think I might have added too much liquid.
Flexy Chidorsty
[email protected]These fritters were a bit too spicy for my taste, but they were still good. I think I would use less harissa next time.
Tayyab Faisalabadi
[email protected]I'm not usually a fan of fritters, but these were really good. The combination of flavors and textures was perfect.
Boxer Blake
[email protected]This recipe is a keeper! The fritters are easy to make and they taste delicious. I especially love the harissa sauce.
Naden Amira
[email protected]I made these fritters for a party and they were a huge success. Everyone loved them!
Golola Fahad
[email protected]These fritters were a hit! They were crispy on the outside and fluffy on the inside, and the harissa sauce was the perfect complement. I will definitely be making these again.