December 9, 2009

Cous Cous Fritters

So you've made your "cous cous on a cold night," and now you have those wonderful leftovers. What to do? Fritters. Super easy, and so tasty especially with the dipping sauce.

1 cup cous cous mixture (without the meat or other protein you have used)
1 beaten egg
1 heaping tablespoon of flour or corn meal
5 tablespoons oil, for frying

Dipping Sauce:
1 cup sour cream or thick plain yogurt
1/2 lemon, juiced
1 tablespon salt
1 teaspoon pepper

-Preheat oven (or toaster oven) to 200-250 degrees, line a baking sheet with parchment or foil, and place in oven
-Combine all ingredients for dipping sauce, cover, and put in fridge until ready to use
-Heat oil
-Mix cous cous with egg and flour/corn meal very well
-Using a large spoon, take about a golf ball size amount of cous cous and place in hot oil, flattening slightly with back of spoon
-Fry until crispy and brown, about 4 minutes per side depending on thickness of fritter
-Place cooked fritters on baking sheet in oven
-Serve immediately with dipping sauce

*Each cup of cous cous yields about 5 fritters


  1. Oh man! If I can do this with the leftovers I'm SO trying it this weekend :-)

  2. Those look fantastic. I am going to attempt them!