Moroccan Maakouda: Crispy Fried Potato Fritters
Maakouda is one of the stars of the Ramadan table, and it makes a wonderful snack any time. Mashed potato seasoned with coriander, garlic and spices, shaped into patties and fried until golden and crisp. Simple and cheap, yet it never lasts long on the plate.
The secret lies in mashing the potatoes really well, seasoning generously, and dipping them in a light batter before frying, which gives you that crisp crust that locks in the soft centre.
Moroccan Maakouda: Crispy Fried Potato Fritters
المقادير
Method
- Mash the boiled potatoes while still warm until smooth.
- Add the coriander, garlic, spices, salt and egg, and mix until the dough holds together.
- Shape medium-sized patties with your hands.
- Roll each patty in flour, then in the beaten egg.
- Fry the patties in hot oil until golden on both sides.
- Drain on kitchen paper and serve hot with lemon wedges.
ملاحظات
If the dough is too soft, add a little flour or breadcrumbs.
Hot oil gives a crisp crust without soaking up too much grease.
Frequently asked questions
Why do my maakouda fall apart in the oil?
Usually because the dough is too soft or the oil is cold; firm up the mixture with a little flour and turn up the heat of the oil.
Can I bake them instead of frying?
Yes, brush them with oil and bake until golden for a lighter version.
How is maakouda served?
On its own with lemon, or tucked into bread as the famous Moroccan sandwich.
Photo: Wikimedia Commons — CC BY-SA
