Maakouda
Golden, crispy Moroccan potato croquettes seasoned with cilantro, parsley, and warm spices. Served with harissa mayo for an authentic street food experience.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 5g
Ingredients
- 1 lb waxy potatoes
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh parsley, finely chopped
- ½ medium onion, minced
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 large eggs
- 2 cups vegetable oil, for frying
- 2 tbsp harissa
- ½ cup mayonnaise
- 1 tbsp lemon juice
Instructions
- 1
Boil potatoes in salted water for 12-15 minutes until fork-tender. Drain and let cool slightly.
- 2
Peel cooled potatoes and mash until smooth in a large bowl.
- 3
Stir in cilantro, parsley, onion, garlic, cumin, paprika, cayenne, salt, and black pepper.
- 4
Beat egg lightly and fold into potato mixture until just combined.
- 5
Heat oil to 350°F in a deep skillet or pot.
- 6
Scoop 2-tbsp portions of mixture and gently roll into balls. Flatten slightly into patties.
- 7
Fry in batches for 2-3 minutes per side until golden brown. Transfer to paper towels.
- 8
Whisk together harissa, mayonnaise, and lemon juice for serving sauce.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- fork
- deep skillet or heavy-bottomed pot
- candy/deep-fry thermometer
- slotted spoon
- paper towels
- small bowl
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