These Moroccan Chermoula fritters are a way to whip up any extra chermoula marinade left in the bowl after we pick up the fish for frying. We usually serve them along with fried fish liver or anything that’s been marinated in loads of chermoula.
A regional recipe
While I realised these fritters are not commonly known in Morocco, they’re not a new thing in Fez where my parents come from.
You can even get them as part of the street food menu in some food joints. They’re always typically served as a starter during lunch time.
Waste not want not
To make the Chermoula fritters, chermoula is generally thinned with water and thickened with plain flour or a mix of white flour and durum flour then the mix is scooped and dropped straight into hot oil.
The fritters come flat and are usually served with a harissa vinaigrette.
Maybe they don’t look very appealing but wait until you try them out…
There is no fixed recipe as far as my family is concerned. I just remember anyone making them thickening the chermoula with as much flour as needed, then you work your way through the texture with experiment.
Some add an egg and some baking powder (but then no water added). One of my aunties adds one grated potatoes to the mix. You could add other vegetables or even prawn. I’m loyal to the original version.
I wanted to measure the recipe but I never got around it. Surprisingly, I found it in Street Cafe Morocco written by Anissa Helou.
Although she adds an egg to it but I reckon the taste will be the same.
You can replace the egg with a grated and squeezed medium-size potato for an eggless version. It goes without saying the spiciness can be adjusted to taste. I’ve adapted my written recipe from hers..
It’s always good to eat them in the couple of hours after frying them.
Moroccan Chermoula fritters
- ⅓ cup chermoula
- 150 gram flour ideally, 50 % of it should be durum flour
- 1 egg or a grated potato (thin with 10 to 15 cl of water if using potato)
- ½ tsp baking powder
- ½ tsp turmeric for colour
- ½ tsp salt or to taste (chermoula will have salt in it)
- vetetable oil for shallow frying
- Mix well all the ingredients and add just enough water to have a double cream or pancake-like batter texture.
- heat the oil in a deep frying pan, drop the batter by tablespoonful, leaving space between each fritter.
- Fry for 90 s to 2 minutes per side and flip around.Fry until golden brown.
- Fish out the fritters and place them over a double layer of kitchen paper to drain excess oil.Serve hot or warm, ideally within a couple of hours after you fried them.
- The reason this recipe is difficult to measure is due to the texture of chermoula left for it itself. In this case shown in the picture, chermoula is very thin and hence does not need further liquid but rather flour to thicken it. Just use common sense to come up with the pancake-texture mentioned about.