Maakouda

Maakouda are the beloved street fritters of Morocco — golden discs of spiced mashed potato that are battered and deep-fried to order. They fill the medinas of Fez and Casablanca from mid-morning onwards, eaten tucked inside a crusty roll with harissa, or simply from paper, piping hot. They are also baked at home for family gatherings.

Serves: 6 (makes about 18 fritters)

Ingredients

• 1 kg (2.2 lb) floury potatoes (such as russet), peeled and cut into chunks
• 4 garlic cloves, finely minced
• 1 tsp (5g) ground cumin
• 1 tsp (5g) ground turmeric
• 0.5 tsp (2g) paprika
• 0.5 tsp (2g) ground coriander
• Large bunch flat-leaf parsley, finely chopped
• Large bunch fresh cilantro, finely chopped
• 2 eggs, beaten
• Salt and black pepper
• Vegetable oil for shallow-frying or baking spray

For baking (optional):

• 2 tbsp (30ml) olive oil for brushing

Instructions

1. Boil the potatoes in salted water until completely tender, about 20 minutes. Drain thoroughly and allow to steam-dry for 5 minutes.
2. Mash the potatoes until smooth. Add the garlic, cumin, turmeric, paprika, coriander, parsley, cilantro, and eggs. Season generously with salt and pepper. Mix until well combined.
3. Refrigerate the mixture for 30 minutes — this makes shaping easier.
4. Shape into small discs about 7cm (3 in) wide and 1.5 cm (0.5 in) thick.
5. To fry: Heat 1 cm (0.5 in) of oil in a heavy pan over medium heat. Fry fritters in batches for 3-4 minutes per side until deeply golden. Drain on paper towels.
6. To bake: Arrange on a lined baking tray, brush with olive oil, and bake at 200°C (400°F) for 20 minutes, flipping halfway, until golden.
7. Serve hot with harissa, preserved lemon wedges, and fresh salad.

Cook's Notes: Letting the mashed potato mixture cool completely before shaping is key to firm fritters that hold their shape. These reheat beautifully in a hot oven, making them ideal for potluck gatherings. In Morocco they are also served at room temperature as part of a mezze spread.