Moroccan Latkes

Moroccan and Latkes usually will never be part of the same sentence.

But here I am, blending both world and loving every part of it.

• 7 russet potatoes, peeled

• 2 carrots, peeled

• 1/2 jalapeno

• 1 onion

• 2 garlic cloves

• 1/2 cup cilantro, chopped

• 5 eggs

• 1/2 tbsp baking powder

• 1/2 cup flour

• 1/2 tbsp salt

• 1/2 tbsp paprika

• Oil

DIRECTIONS:

1. Start by grating your potato and carrot thinly. Add them to a mixing bowl.

2. Process the jalapeno, onion and garlic. Add to the mixture.

3. Add chopped cilantro, eggs, baking powder, flour, salt and paprika.

4. Mix it all together and let it rest for 30 minutes to let the potatoes soften.

5. Heat a pan with 1 inch of oil to 350 F. Spoon mixture using a cookie scoop directly in the oil. Don’t overcrowd the pan. Flip only when sides get brown. Remove once fully brown and place them on a wire rack.

For full video, click here.

Enjoy,

Guila