Authentic Moroccan Ma‘akouda Recipe
Introduction
Ma‘akouda is a traditional Moroccan potato fritter, known for its crispy golden crust and soft, spiced interior. These savory potato patties are often served as a street food snack, appetizer, or sandwich filling in Morocco. Made with mashed potatoes, garlic, fresh herbs, and Moroccan spices, then deep-fried to perfection, this dish is a must-try for lovers of crispy and flavorful comfort food.
Ingredients
- 3 large potatoes, peeled and cut into chunks
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric (for color and flavor)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 large egg, beaten
- 1/2 cup flour or breadcrumbs (for coating)
- 1 teaspoon baking powder (optional, for extra fluffiness)
- Vegetable oil (for frying)
Instructions
Step 1: Cook & Mash the Potatoes
- Place the potato chunks in a pot of salted water. Bring to a boil and cook for 15-20 minutes, or until soft.
- Drain the potatoes and mash them until smooth. Allow them to cool slightly.
Step 2: Season & Shape the Patties
- In a mixing bowl, combine the mashed potatoes with garlic, cumin, paprika, turmeric, black pepper, salt, cayenne pepper, parsley, and cilantro. Mix well.
- Add the beaten egg and stir to create a firm mixture. If too soft, add a tablespoon of flour or breadcrumbs.
- Shape the mixture into small patties (about 2 inches in diameter).
Step 3: Coat & Fry
- Lightly coat each patty with flour or breadcrumbs to achieve a crispy exterior.
- Heat vegetable oil in a deep frying pan over medium-high heat.
- Fry the Ma‘akouda fritters in batches, cooking for 3-4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
Serving Suggestions & Tips
- Serve hot and crispy, with harissa sauce, tahini dip, or garlic yogurt sauce.
- Use as a filling for Moroccan sandwiches, stuffed in khobz (Moroccan bread) with tomatoes and lettuce.
- For a healthier version, bake at 375°F (190°C) for 25 minutes, flipping halfway, or air-fry at 400°F (200°C) for 15 minutes.
- Store leftovers in the fridge for up to 3 days and reheat in an oven or air fryer for crispiness.
