Maaqouda Recipe

Maaqouda (also spelled maakouda or maqouda) is a traditional North African street food, especially popular in Algeria, Morocco, and Tunisia. These golden potato fritters are typically served during Ramadan, but they’re enjoyed year-round as a snack, appetizer, or sandwich filling. Made from mashed potatoes, herbs, spices, and sometimes eggs or onions, maaqouda is shaped into patties, dredged in flour, and deep-fried until irresistibly crispy. They’re often served with lemon wedges or spicy harissa sauce for dipping.


Ingredients:

For the Fritters:

  • 2 pounds (900g) potatoes, peeled
  • 2 large eggs, beaten
  • 4 tablespoons breadcrumbs (optional, for texture)
  • ½ teaspoon garlic powder (or 2 cloves garlic, minced)
  • ½ teaspoon onion powder (or 1 small onion, finely grated)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 3 tablespoons fresh parsley, finely chopped
  • Salt and black pepper to taste
  • ½ cup all-purpose flour (for dredging)
  • Vegetable oil, for deep frying

Optional Additions:

  • ¼ cup grated cheese (for a richer version)
  • ¼ teaspoon chili flakes or cayenne (for heat)
  • 1 tablespoon lemon juice (for brightness)

Instructions:

Step 1: Boil and Mash the Potatoes

  1. Place the peeled potatoes in a large pot of salted water.
  2. Bring to a boil and cook for about 30 minutes, or until fork-tender.
  3. Drain and let cool slightly, then mash until smooth. Avoid over-mashing to prevent gumminess.

Step 2: Mix the Fritter Base

  1. In a large bowl, combine the mashed potatoes with eggs, breadcrumbs, garlic, onion, cumin, turmeric, parsley, salt, and pepper.
  2. Mix thoroughly until all ingredients are well incorporated. The mixture should be firm enough to shape—if too soft, add more breadcrumbs.

Step 3: Shape the Patties

  1. With clean hands, shape the mixture into small patties, about 2 inches (5 cm) in diameter and ½ inch thick.
  2. Place them on a tray and refrigerate for 15–20 minutes to help them firm up.

Step 4: Dredge and Fry

  1. Heat oil in a deep skillet or saucepan to 350°F (175°C).
  2. Dredge each patty lightly in flour, shaking off excess.
  3. Carefully lower the patties into the hot oil, frying in batches to avoid overcrowding.
  4. Fry for 2–3 minutes per side, or until golden brown and crispy.
  5. Remove with a slotted spoon and drain on paper towels.

Step 5: Serve

  • Serve hot with lemon wedges, harissa, or a spicy tomato sauce.
  • For a street-food-style sandwich, stuff into a crusty baguette with lettuce, tomato, and sauce.

Serving Suggestions:

  • As a side dish with grilled meats or tagines
  • In a sandwich with fresh vegetables and spicy sauce
  • With a yogurt dip or garlic aioli
  • As part of a mezze platter with olives, hummus, and flatbread

Tips & Variations:

  • Air Fryer Option: Spray patties with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
  • Baked Version: Bake at 400°F (200°C) for 25 minutes, turning once, until golden.
  • Vegan Version: Omit eggs and use a flaxseed egg (1 tbsp ground flax + 3 tbsp water).
  • Gluten-Free: Use gluten-free flour and breadcrumbs.

Nutritional Snapshot (Per Fritter, Approximate):

  • Calories: 90–100
  • Protein: 2g
  • Fat: 4g
  • Carbs: 12g
  • Fiber: 1g

Maaqouda is more than just a fritter—it’s a nostalgic, comforting bite of North African culture. Would you like a spicy tomato dipping sauce recipe to go with it?

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