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
- Place the peeled potatoes in a large pot of salted water.
- Bring to a boil and cook for about 30 minutes, or until fork-tender.
- Drain and let cool slightly, then mash until smooth. Avoid over-mashing to prevent gumminess.
Step 2: Mix the Fritter Base
- In a large bowl, combine the mashed potatoes with eggs, breadcrumbs, garlic, onion, cumin, turmeric, parsley, salt, and pepper.
- 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
- With clean hands, shape the mixture into small patties, about 2 inches (5 cm) in diameter and ½ inch thick.
- Place them on a tray and refrigerate for 15–20 minutes to help them firm up.
Step 4: Dredge and Fry
- Heat oil in a deep skillet or saucepan to 350°F (175°C).
- Dredge each patty lightly in flour, shaking off excess.
- Carefully lower the patties into the hot oil, frying in batches to avoid overcrowding.
- Fry for 2–3 minutes per side, or until golden brown and crispy.
- 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?