Moroccan · Starter
Maakouda (Moroccan Potato Fritters)
Maakouda are the crisp potato cakes you smell frying at medina stalls — seasoned mashed potato spiked with garlic, cumin, coriander and turmeric, formed into patties, dipped in egg and fried golden. Eaten as a snack, a starter, or famously stuffed into a khobz sandwich with harissa and olives, they are humble Moroccan street food at its most moreish.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 5
- Level
- Easy
Ingredients
- 800 g floury potatoes, peeled
- 3 garlic cloves, crushed
- 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric
- 1 small bunch coriander and parsley, finely chopped
- 2 eggs (1 in the mix, 1 beaten for coating)
- Flour, for dusting
- Salt and pepper
- Neutral oil, for shallow frying; lemon wedges to serve
Method
- 1
Cook and mash
Boil the potatoes until very soft, drain well and mash smoothly. Let them cool slightly and dry off any excess steam.
- 2
Season
Mix in the garlic, cumin, paprika, turmeric, herbs, one egg, salt and pepper until well combined and holding together. If the mix is loose, add a spoon of flour.
- 3
Shape
Form into flat patties about 1.5 cm thick. Dust each lightly in flour, then dip in the beaten egg to coat.
- 4
Fry
Shallow-fry in hot oil, turning once, until deep golden and crisp on both sides, 2–3 minutes a side. Drain on paper.
- 5
Serve
Serve hot with a wedge of lemon, or tuck into warm khobz with harissa, olives and a little salad for the classic maakouda sandwich.
Chef's tips
- Use floury potatoes and mash them dry — wet mash makes fritters that fall apart in the oil.
- The flour-then-egg coating gives a crisp shell that holds the soft centre together.
- Keep the oil properly hot so they crisp fast rather than soaking up oil and going greasy.
Frequently asked questions
Can maakouda be baked instead of fried?
Yes. Brush the patties with oil and bake at 200°C, turning once, until golden — about 25 minutes. They are lighter but less crisp than the fried version.
How are maakouda eaten in Morocco?
As a snack or starter on their own, but most iconically stuffed into a khobz roll with harissa, olives and salad as a cheap, filling street sandwich sold across the medina.