Maakouda (Moroccan Potato Fritters)

About This Recipe

Maakouda are a staple of Moroccan street food stalls, small patties of mashed potato mixed with garlic, cumin and fresh herbs, then fried until the outside turns deeply crisp while the center stays soft and fluffy. The potato is boiled and mashed while still warm so it absorbs the seasoning fully, then a beaten egg helps bind the mixture before it's shaped into small discs and shallow-fried in hot oil. Sold from carts to be eaten plain, dipped in harissa, or tucked into a small roll for a quick sandwich, maakouda's appeal is entirely in the contrast between the crackling fried exterior and the soft, well-seasoned interior.

Ingredients

Serves 4

• 800 gpotatoes(peeled and cubed)
• 3 clovesgarlic(minced)
• 1/2 cupfresh cilantro(chopped)
• 2 tbspfresh parsley(chopped)
• 1 tspground cumin
• 1/2 tsppaprika
• 1.5 tspsalt
• 2eggs
• 3 tbspall-purpose flour
• 1 cupvegetable oil(for frying)

Instructions

1. 1

   Boil the potatoes

   Boil the potato cubes in salted water until fork-tender, about 15 minutes, then drain thoroughly.

2. 2

   Mash while warm

   Mash the potatoes while still warm until smooth.

3. 3

   Season

   Mix in garlic, cilantro, parsley, cumin, paprika and salt while the mash is still warm so the flavors absorb.

4. 4

   Bind the mixture

   Once slightly cooled, beat in one egg and the flour until the mixture holds together.

5. 5

   Shape and coat

   Shape into small patties about 2 inches wide, then dip each in the second beaten egg.

6. 6

   Fry

   Fry in hot oil, 3-4 minutes per side, until deep golden and crisp on both sides.

   Keep the oil at a steady medium-high heat — too cool and the patties absorb oil instead of crisping.

7. 7

   Drain and serve

   Drain on paper towels and serve hot, plain or with harissa on the side.

Variations

• •

  Some versions add grated cheese to the potato mixture for extra richness.

• •

  A common street-food serving tucks the fritter into a small baguette with harissa and salad, similar to a sandwich.

• •

  Adding finely chopped preserved lemon to the mixture gives a distinctly Moroccan tang.

Storage

Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in a dry skillet or oven to re-crisp rather than microwaving.

Frequently Asked Questions