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.
RED BELL PEPPER HARISSA
Categories Condiment/Spread Hanukkah Bell Pepper Winter Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
- Whisk tomato paste and vinegar to blend in medium bowl. Gradually whisk in oil, the salt. Mix in bell peppers and jalapeño. (Can be prepared 2 days ahead. Cover; refrigerate. Bring to room temperature before serving.)
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