Makouda (Moroccan Potato Fritters)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the whole potatoes in a large pot and add enough cold water to cover them by an inch.

   Ongeveer 2 min

2. 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.

   Ongeveer 25 min

   Tip van de kok: Cooking the potatoes whole with the skin on prevents them from becoming waterlogged.

3. 3

   Drain the potatoes completely and let them cool for a few minutes until you can handle them.

   Ongeveer 5 min

4. 4

   Peel the skins from the warm potatoes and place the flesh in a large bowl.

   Ongeveer 5 min

   Tip van de kok: The skins should slip off easily while the potatoes are still warm.

5. 5

   Mash the potatoes thoroughly with a potato masher or a fork until smooth.

   Ongeveer 3 min

   Tip van de kok: Ensure there are no large lumps for a smoother fritter texture.

6. 6

   Add the minced garlic, chopped parsley, cilantro, ground cumin, turmeric, paprika, salt, and black pepper to the mashed potatoes.

   Ongeveer 2 min

7. 7

   Mix in the egg until all the ingredients are evenly combined into a uniform mixture.

   Ongeveer 1 min

8. 8

   Scoop out portions of the mixture and shape them into round, slightly flattened patties about 5cm (2 inches) in diameter.

   Ongeveer 10 min

   Tip van de kok: Wet your hands slightly with water to prevent the potato mixture from sticking to them.

9. 9

   Place the formed patties on a baking sheet or large plate and chill in the refrigerator for at least 15 minutes.

   Ongeveer 15 min

   Tip van de kok: Chilling helps the patties firm up and hold their shape during frying.

10. 10

    Spread the all-purpose flour on a shallow dish and lightly coat each chilled patty on all sides, shaking off any excess.

    Ongeveer 2 min

11. 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.

    Ongeveer 3 min

    Tip van de kok: The oil is ready when a pinch of flour sizzles immediately upon contact.

12. 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.

    Ongeveer 8 min

    Tip van de kok: Fry in batches to maintain the oil temperature and ensure even cooking.

13. 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.

    Ongeveer 2 min

    Tip van de kok: Draining on a wire rack instead of paper towels helps keep the bottoms from getting soggy.