Maakouda (Moroccan Potato Fritters)
Golden, crispy Moroccan potato fritters flavored with cilantro, parsley, and warm spices. Serve hot with harissa or yogurt sauce for a delicious appetizer or side dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
Ingredients
- 1.5 lb waxy potatoes, peeled and boiled
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- ½ medium onion, minced
- 2 cloves garlic cloves, minced
- ¾ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ¾ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 3 tbsp all-purpose flour
- 2 cups vegetable oil for frying
Instructions
- 1
Boil the peeled potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly, then mash with a fork until smooth but still slightly chunky.
- 2
In a large bowl, combine the mashed potatoes with cilantro, parsley, onion, garlic, cumin, coriander, paprika, salt, and pepper. Mix well.
- 3
Crack eggs into the mixture and stir to combine. Add flour and mix until just incorporated—the mixture should hold together but remain soft.
- 4
Heat the vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).
- 5
Using wet hands or a spoon, form the potato mixture into golf-ball-sized balls, then gently flatten into 2-inch patties.
- 6
Carefully place patties into the hot oil in batches, without crowding. Fry for 2–3 minutes per side until deep golden brown and crispy.
- 7
Transfer fried maakouda to a paper towel-lined plate to drain. Serve warm with harissa, yogurt sauce, or spicy tomato sauce.
Tools you’ll need
- large pot
- large bowl
- fork
- deep 12-inch skillet
- candy/deep-fry thermometer
- slotted spoon
- paper towels
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