Maakouda: Spiced Potato Fritters
Ingredients
- 800 gPotato (cooked and mashed)
- 3 pcGarlic (finely minced)
- 30 gParsley (chopped)
- 2 pcEgg (beaten)
- 100 gWheat flour (for dredging)
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 tspTurmeric powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlPeanut oil (for frying)
- 1 tspHarissa
Method
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.
- 1
Boil the potatoes with their skins in salted water. A knife blade should sink in without resistance. Peel them while still hot.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 3 days in the refrigerator. To restore the crunch, heat them for 5 minutes in a hot oven; avoid the microwave.
