AppetizerSide Dish

Maakouda (Moroccan Potato Fritters)

Name: Maakouda (Moroccan Potato Fritters)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: moroccan, north_african
Ingredients: 500 g potato peeled and quartered; 1 pcs egg; 2 tbsp fresh parsley finely chopped; 2 clove garlic minced; 0.5 tsp cumin; 0.5 tsp turmeric; 0.75 tsp salt; 0.25 tsp black pepper; 0.5 cup all-purpose flour; 2 cup vegetable oil

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

Vegetarian

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

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

71%Score

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

Storage

Store leftover maakouda in an airtight container in the refrigerator.

Reheating

Reheat in a dry skillet over medium heat or in an oven at 180°C (350°F) until warmed through and crispy.