Chermoula Fritter with Sweet Cilantro Mascarpone

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Chermoula is a marinade used in North African cooking. This was adapted to emphasize coriander and created a somewhat savory fritter with an AMAZING sweet cilantro mascarpone sauce.



  • 1/2 cup olive oil
  • 2 Tbs coriander
  • 1 Tbs cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 clove garlic
  • 1/2 lemon's juice

Fritter Dough[edit]

  • 5 oz of flour
  • 1 egg
  • 2 tsp yeast

Mascarpone Sauce[edit]

  • 2 tbsp mascarpone
  • 1 tbsp greek yogurht
  • 1/2 tsp cayenne
  • 1 tbsp honey
  • 1 handful chopped cilantro leaves



Combine chermoula ingredients in food processor and pulse until incorporated. Mix the dough ingredients with 3/4 of the chermoula, or more depending on taste. Knead into a ball and let rest for 30 minutes. While the dough rests, prepare the marscapone sauce in a food processor or mixer. Mix everything but the cilantro until creamy and smooth. Fold in chopped cilantro when finished.

To finish the fritters, form them into whatever shape you like. We tried different shapes but none of them looked decent, until Marvin came up with the absolutely brilliant idea of spiraling them around chopsticks. Everybody loves fried food on a stick, even terrorists. To do this, roll the dough into a long snakey turd and wrap it around a normal wooden chopstick. Deep fry @ 325 for about 7-8 minutes, maybe longer depending on thickness. Just a tip - make extra sauce. You will eat all of it, no matter what.