Maakouda

Maakouda

Maakouda is a popular Moroccan potato fritter that’s crispy on the outside and soft on the inside. These delicious fritters are often served as a street food, a side dish, or even stuffed into sandwiches. Here’s how you can make them:

Ingredients:

  • 4 large potatoes, peeled and cut into chunks
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
  • 1 egg, beaten
  • Salt and pepper to taste
  • 1 cup all-purpose flour (for coating)
  • Vegetable oil for frying

Instructions:

  1. Cook the Potatoes:
    • Place the potato chunks in a large pot of salted water and bring to a boil.
    • Cook the potatoes until tender, about 15-20 minutes. Drain well and mash the potatoes in a large bowl.
  2. Prepare the Mixture:
    • While the potatoes are still warm, add the chopped onion, garlic, parsley, cilantro, cumin, turmeric, paprika, cayenne pepper (if using), and beaten egg. Mix everything together until well combined.
    • Season the mixture with salt and pepper to taste.
  3. Shape the Fritters:
    • Once the mixture is cool enough to handle, shape it into small patties or balls, about the size of a golf ball. Flatten slightly to form discs.
    • Dredge each patty in flour, ensuring it’s well coated on all sides. Shake off any excess flour.
  4. Fry the Maakouda:
    • In a large frying pan, heat about 1/2 inch of vegetable oil over medium heat.
    • Fry the patties in batches, about 3-4 minutes per side, or until golden brown and crispy on the outside.
    • Transfer the fried maakouda to a plate lined with paper towels to drain any excess oil.
  5. Serve:
    • Serve maakouda hot as a side dish, or as a snack with harissa or your favorite dipping sauce. They’re also delicious stuffed into a sandwich or pita.

Tips:

  • Texture: The mashed potatoes should be smooth but not overly wet. If the mixture seems too soft, you can add a bit of flour or breadcrumbs to help bind it.
  • Baking Option: For a lighter version, you can bake the maakouda instead of frying. Brush them with a little oil and bake at 375°F (190°C) for about 25 minutes, flipping halfway through, until golden and crispy.
  • Variations: You can add other ingredients like cheese, tuna, or olives to the potato mixture for different flavors.

Enjoy your crispy and flavorful Maakouda!