These fritters are easy to make and virtually fail-proof, unlike the more finicky hash browns. They are also very versatile: as a side dish, as part of a selection of finger-foods, or with a salad as the main meal.
Harissa or yogurt dips (
mild or
spicy) are great sauces to serve alongside the fritters. This is the sort of recipe that is easily adapted to taste, or what you have in your store cupboard: vary the seasonings and herbs, add vegetables (e.g peas, paprika, leek, cauliflower) or use up leftovers (e.g chopped cooked chicken, cheese).
Makes about 30 fritters
Ingredients
3 medium potatoes, grated
1 large onion finely chopped
2 red chili peppers, finely chopped (optional)
1 cup finely chopped parsley
1 cup finely chopped fresh coriander
2 large garlic cloves grated
3 eggs beaten
3 heaped tablespoons flour
3 teaspoons cumin
salt and pepper to taste
Vegeable oil for frying
Grate the potatoes using the largest holes of your grater, then combine with the rest of the ingredients in a large bowl.
Mix well.
Each fritter should use one heaped tablespoon of the mixture.
Heat the oil in a frying pan. Fit in as many fritters as you can at a time. Fry on medium heat until golden on each side.
Remove from oil and put on kitchen towel to remove excess oil.
These days, the Libyan community in the diaspora is taking any opportunity to celebrate, and the recent announcement of Libya's new government on November 22nd was certainly a historic day to commemorate after nine months of war and four decades of dictatorship. So we gathered, we celebrated and, as it turns out through the unintended effect of the "great minds think alike" law, had a competition in nationalist cake-decorating. A band of red with strawberries, green with kiwi and black with blackberries - or liquorice!
)and Robb (
and 
