Maakouda (Moroccan Potato Fritters)
Maakouda are Moroccan potato fritters made by seasoning mashed potatoes with cumin, garlic, and fresh herbs, shaping them into patties, and shallow-frying until deeply golden. Common street food across Morocco, they are traditionally eaten as a snack or tucked into a baguette as a sandwich filling. The recipe uses pantry staples and takes about 45 minutes from start to finish.
Equipment
- Large pot
- Mixing bowl
- Potato masher or fork
- Non-stick skillet or frying pan
- Slotted spoon
Ingredients
- 4 medium russet potatoes peeled and chopped into large chunks
- 3 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon ground black pepper
- 3 tablespoons all-purpose flour more as needed, for binding
- 1 teaspoon sea salt adjust to taste
- ¼ cup neutral oil for pan frying (e.g., grapeseed or sunflower oil)
Instructions
- Bring a large pot of salted water to a boil. Add chopped potatoes and boil for 12–15 minutes, or until fork-tender. Drain and allow to cool slightly.
- Transfer the potatoes to a mixing bowl and mash using a fork or potato masher until smooth with a slightly chunky texture (don’t over-mash).
- Stir in the parsley, garlic, cumin, turmeric, black pepper, and sea salt. Mix well until all ingredients are evenly combined.
- Add flour one tablespoon at a time, mixing after each addition until the mixture holds together when pressed—typically 2–3 tablespoons depending on moisture content.
- Shape the potato mixture into small patties about 2 inches wide and 1/2 inch thick. Place them on a plate and refrigerate for 15 minutes to firm up before frying.
- In a non-stick skillet, heat the oil over medium heat (approx. 350°F / 175°C). Fry the patties in batches for 3–4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
- Remove patties with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Serve hot.
Notes
- For a gluten-free version, substitute chickpea flour or rice flour for the all-purpose flour.
- To deepen the flavor, add a pinch of smoked paprika or a dash of harissa to the mash.
- For crispier fritters, freeze the patties for 5 minutes before frying.
Nutrition
Calories: 316kcalCarbohydrates: 44gProtein: 5gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 10gMonounsaturated Fat: 2gSodium: 595mgPotassium: 934mgFiber: 3gSugar: 1gVitamin A: 262IUVitamin C: 17mgCalcium: 41mgIron: 3mg
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