What do you get when you mix an Eastern European dish with a North African condiment? Spicy, crispy and awesome Harissa Latkes!!!
Grate onion and potatoes (I like to do it by hand but food processor is fine too).
Place on colander and let stand 10 minutes to drain. Discard the liquid.
Put the mixture in a bowl and add the egg, the harissa and season with salt and pepper.
In a frying pan heat about one inch of oil over medium-high heat.
Form small patties with your hands and put them in the pan and cook until you get a nice golden color on both sides.
Remove and place on paper towels.
Enjoy with sour cream and / or more Harissa paste.
Styling and photography by Jennifer E. (Bitton) Chetrit