Al'Fez Recipes


Ras El Hanout Potato Latkes

Preparation: 30 minutes
Cooking: 30 minutes
Serves: Makes 8-10


500g Peeled potatoes

1 Medium onion

1 Large egg

50g Plain flour

1 tbsp Al’Fez Ras El Hanout

1 tsp salt

1 Zest of lemon

Olive oil for frying


Grate the potato with a box grater or food processor with a grating disk. Set a large colander in a bowl and drain all the water out of the potatoes with a spoon or clean hands. (You will be using this excess liquid later). Grate the onion, and put with the potato in the colander, press down on the potatoes and onion to extract as much liquid as you can. Remove the colander from the bowl (keep all the liquid). Add potatoes, onions and egg to the bowl with the potato starch (excess liquid) and mix together. Sprinkle flour over the potato mixture and stir in. Add the Ras El Hanout, salt and lemon zest and stir in so spice is evenly distributed.


Pour enough oil into a large skillet so its about ¼ inch deep. Heat over a medium-high heat, until oil is hot but not smoking. Add the potato batter, by heaped table spoons and the mixture will flatten itself. 4 Latkes should be able to be fried at one time. Drain the cooked Latkes on paper towels, meanwhile fry the rest of the latkes adding more oil to the pan between batches as necessary. Serve immediately, but can be reheated at 200 degrees in the oven.


Serving Suggestion: With roasted meat and vegetables.