Crispy golden potato fritters seasoned with cumin, turmeric, and fresh herbs, fried until crunchy outside and fluffy within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: harissa, lemon wedge
Accompaniments: bread, pickled vegetables
Instructions
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1
Boil potatoes until very tender, about twenty minutes. Drain well and mash until smooth with no lumps remaining.
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2
Add beaten eggs, garlic, cumin, turmeric, parsley, cilantro, flour, salt, and pepper. Mix until well combined.
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3
Heat oil to 175C in a deep skillet. The oil should be about three centimeters deep for proper shallow frying.
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4
Scoop mixture with a spoon and carefully slide rounds into hot oil. Fry three minutes per side until golden.
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5
Remove fritters and drain on paper towels. Keep warm in a low oven while frying the remaining batch of fritters.
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6
Serve hot as a snack with harissa sauce and fresh bread, or tuck into sandwiches with vegetables and condiments.
Did You Know?
Maakouda sandwiches are the most popular street food in Morocco, sold from carts on every major street corner at all hours.
Chef's Notes
Equipment Tips
- large pot
- deep skillet
- potato masher
Garnishing
harissa, lemon wedge
Accompaniments
bread, pickled vegetables
The Story Behind Maakouda
Maakouda is Morocco's beloved street food, found in every medina and souk across the country. These humble potato fritters represent the democratic nature of Moroccan cuisine, affordable and accessible to everyone. During Ramadan they become an essential part of the iftar table, and street vendors see their busiest season. The fritters are often stuffed into bread with harissa, creating Morocco's favorite casual sandwich.
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