Name: Maakouda (Moroccan Potato Fritters)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 700 g starchy potatoes (Yukon Gold or Russet); 1 piece large egg; 3 tbsp all-purpose flour; 1 small yellow onion; 2 clove garlic; 0.25 cup fresh cilantro; 0.25 cup fresh flat-leaf parsley; 1 tbsp preserved lemon rind; 1 tsp ground cumin; 1 tsp sweet paprika; 0.25 tsp cayenne pepper; 1 tsp fine salt; 0.5 tsp black pepper; 1 tbsp olive oil; 180 ml neutral oil for frying; 1 piece lemon

Method

Place the cut potatoes in a pot and cover with cold water by 2 cm; add 1/2 teaspoon salt and bring to a boil.
Cook the potatoes until a fork slides through easily.
Drain the potatoes thoroughly and return them to the warm pot; mash until mostly smooth with a fork or potato masher.
While the potatoes cook, heat 1 tablespoon olive oil in a small skillet over medium heat.
Add the chopped onion and sauté until soft and translucent, stirring occasionally.
Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, then remove from heat and let cool slightly.
In a large bowl combine the mashed potatoes, sautéed onion and garlic, chopped cilantro and parsley, preserved lemon (if using), cumin, paprika, cayenne (if using), salt, and pepper.
Stir in the beaten egg and 3 tablespoons flour until the mixture holds together; adjust with up to 1 more tablespoon flour if it feels too wet.
Cover the bowl and refrigerate the mixture for 15 minutes to firm up (this makes shaping easier).
Shape the potato mixture into flat patties about 7–8 cm (3 in) across and 1–1.5 cm thick; place on a plate as you go.
Heat the neutral frying oil in a large skillet over medium-high until shimmering (oil should reach about 175–185°C / 350–365°F if using a thermometer).
Fry the patties in batches without crowding the pan until golden brown on the first side, about 3–4 minutes.
Flip each patty and fry the other side until evenly golden and cooked through, about 2–3 minutes per side.
Transfer cooked fritters to a paper-towel-lined plate to drain briefly, then serve hot with lemon wedges and a spoonful of harissa on the side if you like.

Worth knowing

Use starchy potatoes (Russet or Yukon Gold) for the lightest texture; avoid waxy potatoes that make a gluey mix.
If the mixture feels too wet, add flour a tablespoon at a time; if too dry, add a teaspoon of water or an extra beaten egg.
Keep the oil hot enough so the exterior crisps quickly — low oil temperature makes them absorb more oil and get soggy.
Make the mixture ahead and refrigerate up to 24 hours; shape and fry just before serving for freshest texture.
To make these gluten-free, replace the all-purpose flour with 3–4 tablespoons rice flour or chickpea flour (adjust as needed).

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Ingredients

Method

Worth knowing

Make it yours

More Moroccan cooking