Moroccan Street Food: MAAKOUDA (potato patties/fritters)

Delightful Moroccan Maakouda: Golden Potato Patties

Maakouda, once a humble street food, has become a beloved favorite among food enthusiasts worldwide. These delightful Moroccan potato patties are crispy on the outside, soft on the inside, and rich with Middle Eastern spices. Perfect as an appetizer or a snack, they're traditionally served with a spicy hot sauce.

Ingredients

🥔 0.5 kg potatoes, peeled, cut into chunks
🥚 1 egg, beaten
🧄 2 cloves garlic, minced
🌿 3 tablespoons parsley, chopped
🌾 1 cup flour
💦 Water for batter, until desired consistency is reached
🧂 Salt for potato mixture and batter
🌿 0.5 teaspoon cumin powder
🌶️ 0.5 teaspoon paprika powder for potato mixture, and 0.5 teaspoon for batter
🌶️ 0.125 teaspoon Moroccan Chili, Sudanaiya
🌿 0.5 teaspoon black pepper powder for potato mixture, and 0.25 teaspoon for batter
🟡 0.5 teaspoon turmeric powder for frying batter
🍞 0.125 teaspoon baking powder
🍞 0.125 teaspoon yeast
🛢️ Frying oil

Instructions

1- Prepare Potatoes:

• Peel and cut 0.5 kg of potatoes into medium-sized chunks.

2- Cook Potatoes:

• Steam potatoes using a stainless-steel pot with a steamer insert for 15-20 minutes or until very soft. Alternatively, boil them if preferred.

3- Mash Potatoes:

• Transfer steamed potatoes to a large ceramic bowl. Use a metal potato masher to achieve a super smooth consistency with no lumps.

4- Season Potato Mixture:

• Add minced garlic, chopped parsley, cumin, paprika, black pepper, and Moroccan chili to the mashed potatoes. Salt to taste.
• Beat 1 egg and incorporate it into the potato mixture thoroughly with a metal fork.

5- Form Patties:

• Shape the potato mixture into small balls and flatten to form patties. Arrange patties on a serving tray lined with plastic wrap and let them cool completely.

6- Prepare Frying Batter:

• In a glass mixing bowl, combine flour, salt, turmeric, paprika, black pepper, baking powder, and yeast. Gradually add water while whisking with a metal whisk to achieve a moderately thick batter. Allow it to rest for 10 minutes.

7- Fry Maakouda:

• Heat oil in a black non-stick frying pan over medium heat. Dip each patty into the batter, ensuring full coverage, and let any excess batter drip off.
• Fry patties in the oil, being careful not to overcrowd the pan. Remove floating bits from the oil periodically to maintain cleanliness.
• Fry until patties are golden brown and cooked through. Serve hot, optionally with Moroccan hot sauce or encased in bread.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 210
Proteins: 5g
Fats: 8g
Carbohydrates: 29g
Equipment: Steamer pot, large bowl, metal potato masher, metal fork, plastic wrap, glass mixing bowl, whisk, non-stick frying pan

Cooking Tips

• Ensure potatoes are mashed until super smooth for the ideal texture.
• Steam potatoes for better nutrient retention, or boil if steaming isn’t an option.
• Rest batter to improve coating adherence.
• Fry on medium heat for even cooking and to avoid raw centers.

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Delightful Moroccan Maakouda