Maakouda (Moroccan Potato Fritters)
These Moroccan potato fritters are crispy on the outside and tender on the inside, a classic appetizer or side dish. They are seasoned simply and fried until golden brown. Serve them warm with a dipping sauce or alongside a main meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 295 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpotato, peeled and quartered
- 1 pcsegg
- 2 tbspfresh parsley, finely chopped
- 2 clovegarlic, minced
- 0.5 tspcumin
- 0.5 tspturmeric
- 0.75 tspsalt
- 0.25 tspblack pepper
coating
- 0.5 cupall-purpose flour
frying
- 2 cupvegetable oil
Equipment
large skillet · paper towels · large bowl · large pot · wire rack · potato masher
The method
Step by step
- 1
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
About 5 min
- 2
Reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes. Drain the potatoes well and return them to the empty pot.
About 15 min
Cook’s note: Ensure potatoes are fully cooked and easily mashable.
- 3
Mash the hot potatoes thoroughly until smooth. Add the egg, fresh parsley, garlic, cumin, turmeric, salt, and black pepper to the mashed potatoes.
About 3 min
Cook’s note: Mash while hot for best results.
- 4
Mix all ingredients well until fully combined and the mixture forms a cohesive dough-like consistency.
About 2 min
- 5
Form the potato mixture into small, flat patties, about 2 inches in diameter and 1/2 inch thick.
About 5 min
Cook’s note: Lightly flour your hands to prevent sticking.
- 6
Dredge each potato patty lightly in the all-purpose flour, shaking off any excess.
About 2 min
Cook’s note: This step helps create a crispy exterior.
- 7
Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
About 3 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 8
Carefully place a few potato patties into the hot oil, ensuring not to overcrowd the pan.
- 9
Fry for 3-4 minutes per side, or until golden brown and crispy. Remove from oil and place on a wire rack lined with paper towels to drain excess oil.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning and ensure even cooking.
- 10
Repeat with the remaining patties. Serve the maakouda warm.
Per serving
Nutrition
- Calories
- 294.5kcal
- Protein
- 6.1g
- Carbs
- 34.5g
- Fat
- 14.9g
- Fibre
- 3.6g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover maakouda in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat or in an oven at 180°C (350°F) until warmed through and crispy.
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