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Maaqouda Potato Fritters
Maaqouda potato fritters are a popular North African dish, especially in Algeria, Tunisia, and Morocco. These crispy, golden fritters combine mashed potatoes, herbs, and spices, and then fry to perfection. People enjoy maaqouda as a snack, side dish, or sandwich filling, making it a versatile favourite for everyday meals and special occasions.
Preparing the Maaqouda
Boiled and mashed potatoes form the base of maaqouda. Eggs, fresh parsley or cilantro, garlic, and spices like cumin, paprika, and turmeric enhance the flavour. Some variations include onions or cheese for extra richness. After mixing, shape the potato mixture into patties or balls; coat
them in flour or breadcrumbs, and fry until crispy on the outside and soft inside.
Cooking Process
First, boil potatoes until tender, then mash them until smooth. Mix in beaten eggs, finely chopped herbs, minced garlic, and spices. If the mixture feels too soft, a bit of flour helps with consistency. Shape it into small patties or balls, dust with flour or breadcrumbs, and fry in hot oil until golden brown on both sides. The result is a crispy crust with a soft, flavourful centre
Variations
Maaqouda offers many variations to suit different tastes. Some recipes include tuna, ground meat, or chopped vegetables for extra texture. In Morocco, people often stuff maaqouda with cheese or eggs. For a lighter version, bake the fritters instead of frying, though this reduces the crispiness.
Serving Suggestions
Freshly made maaqouda tastes best with a dipping sauce. Harissa, a spicy North African chilli paste, adds heat, while a yogurt-based sauce provides a cooling contrast. Enjoy maaqouda on its own or in a sandwich for a comforting, flavourful treat.
Maaqouda: Traditional Potato Fritters Recipe
Ingredients:
4 medium potatoes (around 500g), peeled and cubed
2 large eggs
2 cloves garlic, minced
2 tablespoons fresh parsley or cilantro, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric (optional)
Salt and pepper to taste
3 tablespoons all-purpose flour (for binding, optional)
Oil for frying
Flour or breadcrumbs for coating
Instructions:
Boil the Potatoes: Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are soft and fork-tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
Prepare the Mixture: In a large bowl, combine the mashed potatoes, eggs, minced garlic, fresh herbs (parsley or cilantro), cumin, paprika, turmeric (if using), salt, and pepper. Mix well until all ingredients are evenly distributed. If the mixture feels too soft or sticky, add a tablespoon or two of flour for binding.
Form the Fritters: Shape the potato mixture into small patties or balls, about the size of a golf ball, and flatten them slightly. Roll the patties lightly in flour or breadcrumbs for a crispy coating.
Fry the Fritters: Heat oil in a frying pan over medium-high heat. Once the oil is hot, fry the maaqouda patties in batches, cooking for about 3-4 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan. Place the fritters on paper towels to drain excess oil.
Serve: Serve the maaqouda hot with your favourite dipping sauce, such as harissa or a yoghurt-based sauce. They can also be enjoyed as a filling for sandwiches.
Enjoy these delicious potato fritters as a snack, side dish, or part of a meal!
