Makouda (Moroccan Potato Fritters)
Crispy on the outside and soft on the inside, these Moroccan potato fritters are seasoned with fresh herbs and warm spices. A popular street food snack, they are perfect served warm on their own or with a dipping sauce.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 270 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 600 gstarchy potato, such as Russet, whole and unpeeled
- 2 clovegarlic, finely minced
- 15 gfresh parsley, finely chopped
- 15 gfresh cilantro, finely chopped
- 1 tspground cumin
- 0.5 tspturmeric powder
- 0.5 tsppaprika
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 1 pcsegg, large
- 60 gall-purpose flour, for dredging
- 250 mlvegetable oil, for frying
Equipment
slotted spoon · large skillet · large bowl · large pot · wire rack · cutting board · knife · potato masher
The method
Step by step
- 1
Place the whole potatoes in a large pot and add enough cold water to cover them by an inch.
About 2 min
- 2
Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a fork, about 20-25 minutes.
About 25 min
Cook’s note: Cooking the potatoes whole with the skin on prevents them from becoming waterlogged.
- 3
Drain the potatoes completely and let them cool for a few minutes until you can handle them.
About 5 min
- 4
Peel the skins from the warm potatoes and place the flesh in a large bowl.
About 5 min
Cook’s note: The skins should slip off easily while the potatoes are still warm.
- 5
Mash the potatoes thoroughly with a potato masher or a fork until smooth.
About 3 min
Cook’s note: Ensure there are no large lumps for a smoother fritter texture.
- 6
Add the minced garlic, chopped parsley, cilantro, ground cumin, turmeric, paprika, salt, and black pepper to the mashed potatoes.
About 2 min
- 7
Mix in the egg until all the ingredients are evenly combined into a uniform mixture.
About 1 min
- 8
Scoop out portions of the mixture and shape them into round, slightly flattened patties about 5cm (2 inches) in diameter.
About 10 min
Cook’s note: Wet your hands slightly with water to prevent the potato mixture from sticking to them.
- 9
Place the formed patties on a baking sheet or large plate and chill in the refrigerator for at least 15 minutes.
About 15 min
Cook’s note: Chilling helps the patties firm up and hold their shape during frying.
- 10
Spread the all-purpose flour on a shallow dish and lightly coat each chilled patty on all sides, shaking off any excess.
About 2 min
- 11
Pour the vegetable oil into a large, heavy-bottomed skillet to a depth of about 1cm (1/2 inch) and heat over medium-high heat.
About 3 min
Cook’s note: The oil is ready when a pinch of flour sizzles immediately upon contact.
- 12
Carefully place the patties in the hot oil in a single layer, being sure not to overcrowd the pan, and fry for 3-4 minutes per side.
About 8 min
Cook’s note: Fry in batches to maintain the oil temperature and ensure even cooking.
- 13
Once golden brown and crispy on both sides, remove the fritters with a slotted spoon and transfer them to a wire rack to drain.
About 2 min
Cook’s note: Draining on a wire rack instead of paper towels helps keep the bottoms from getting soggy.
Per serving
Nutrition
- Calories
- 270.1kcal
- Protein
- 6.9g
- Carbs
- 39.3g
- Fat
- 9.6g
- Fibre
- 4.4g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled fritters in an airtight container in the refrigerator.
Reheat in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes until warmed through and crisp.