Maakouda (Moroccan Potato Fritters)

Priprema

Sastojci

Postupak

Korak po korak

1. 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.

   Oko 5 min

2. 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.

   Oko 15 min

   Napomena kuhara: Ensure potatoes are fully cooked and easily mashable.

3. 3

   Mash the hot potatoes thoroughly until smooth. Add the egg, fresh parsley, garlic, cumin, turmeric, salt, and black pepper to the mashed potatoes.

   Oko 3 min

   Napomena kuhara: Mash while hot for best results.

4. 4

   Mix all ingredients well until fully combined and the mixture forms a cohesive dough-like consistency.

   Oko 2 min

5. 5

   Form the potato mixture into small, flat patties, about 2 inches in diameter and 1/2 inch thick.

   Oko 5 min

   Napomena kuhara: Lightly flour your hands to prevent sticking.

6. 6

   Dredge each potato patty lightly in the all-purpose flour, shaking off any excess.

   Oko 2 min

   Napomena kuhara: This step helps create a crispy exterior.

7. 7

   Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).

   Oko 3 min

   Napomena kuhara: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

8. 8

   Carefully place a few potato patties into the hot oil, ensuring not to overcrowd the pan.

9. 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.

   Oko 8 min

   Napomena kuhara: Adjust heat as needed to prevent burning and ensure even cooking.

10. 10

    Repeat with the remaining patties. Serve the maakouda warm.