Moroccan · Street food
Spiced Potato Fritters
Little fritters of seasoned mashed potato bound with egg and herbs, coated and fried crisp and golden — a fried-snack cousin of maakouda sold hot from Moroccan stalls, cumin-warm inside a crackly crust. Stuffed into bread or eaten on their own with harissa, they are cheap, filling street comfort.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 5
- Level
- Easy
Ingredients
- 700 g potatoes, boiled and mashed
- 2 eggs
- 3 garlic cloves, crushed
- 1 large bunch coriander and parsley, chopped
- 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric
- Salt, black pepper
- Flour, to coat; neutral oil, for frying
Method
- 1
Season the mash
Mix the mashed potato with 1 egg, the garlic, herbs, cumin, paprika, turmeric, salt and pepper until well seasoned.
- 2
Shape
Form into small flat patties with wet hands.
- 3
Coat
Dust each patty lightly in flour, then dip in the second beaten egg.
- 4
Fry
Fry in hot oil 2–3 minutes a side until deep golden and crisp, then drain on a rack.
Chef's tips
- Use a dry, floury mash — wet potato makes fritters that fall apart in the oil.
- Keep the oil hot and steady so they crisp quickly without soaking up grease.
Frequently asked questions
How are these like maakouda?
They are essentially the same idea — spiced potato cakes fried crisp; regional cooks vary the coating and seasoning.
Can I bake them?
Yes — brush with oil and bake at 220°C until golden, though frying gives the classic crackly crust.