Maakouda: Spiced Potato Fritters

Fritters with a crispy crust and a melting heart of spiced mash. The scent of toasted cumin and fried garlic promises a characterful side dish, perfect with grilled meats.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 415
• Protein: 11 g
• Carbs: 54 g
• Fat: 16 g

Ingredients

• 800 g Potato ( cooked and mashed )
• 3 piece Garlic ( finely minced )
• 30 g Parsley ( chopped )
• 2 piece Egg ( beaten )
• 100 g Wheat flour ( for dredging )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 tsp Turmeric powder
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Peanut oil ( for frying )
• 1 tsp Harissa

Instructions

1. Cooking the base

   Boil the potatoes with their skins in salted water. A knife blade should sink in without resistance. Peel them while still hot.

2. Seasoning and binding

   Mash the flesh with a fork to keep some texture. Incorporate the minced garlic, chopped parsley, harissa, and spices. Add the eggs to bind everything; the dough should be smooth and malleable.

3. Shaping

   Form small walnut-sized balls, then flatten them slightly. Coat each patty in flour to create a barrier that will become crispy when cooked.

4. Frying

   Fry the patties in hot peanut oil. They should brown quickly. When the crust is brown and firm, place them on paper towels to remove excess fat.

Chef's tips

• Never blend the potatoes; use a fork or manual masher to avoid a gummy texture.
• Let the seasoned mash rest for 15 minutes before shaping the fritters; they will hold together better during frying.

Storage

Store for 3 days in the refrigerator. To restore the crunch, heat them for 5 minutes in a hot oven; avoid the microwave.