Traditional Moroccan Crispy Potato Fritters with Herbs and Spices
Golden batbout-side snacks packed with warmth, herbs, and North African soul
In Moroccan homes, potatoes are humble heroes. They show up in tagines, salads, stews, and—when you want something irresistibly crunchy—fried into little patties that disappear almost as fast as they’re cooked. These crispy potato fritters, often called maakouda, are a beloved street food and family favorite. You’ll see them piled high behind glass counters, served with harissa, tucked into khobz sandwiches, or eaten hot straight from the pan.
Maakouda are simple, but they rely on balance: creamy potatoes, fresh herbs, warming spices, and a crisp golden crust. They’re economical, comforting, and incredibly satisfying. This recipe stays true to the traditional method while offering tips to get that perfect crunch every time.
Ingredients (Serves 4–6)
For the potato mixture
- 1 kg (about 2.2 lb) potatoes, peeled and cut into chunks
- 2 cloves garlic, finely minced
- 1 small onion, very finely chopped or grated
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- Salt, to taste
For binding and coating
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch (for extra crispiness)
- 1 egg (optional but traditional in many homes)
For frying
- Neutral oil (sunflower or vegetable), enough for shallow frying
For serving
- Harissa
- Lemon wedges
- Fresh herbs
Step 1: Cook the Potatoes Until Just Tender
Place the potato chunks in a large pot and cover with cold, well-salted water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a knife—about 15–20 minutes.
Be careful not to overcook them. Potatoes that absorb too much water will make the fritters heavy and difficult to shape.
Drain thoroughly and return the potatoes to the hot pot for a minute, shaking gently. This step lets excess steam escape and keeps the mash dry—an essential secret for crispy maakouda.
Step 2: Mash and Season Generously
Mash the potatoes while they’re still warm. Aim for a smooth but slightly textured mash—don’t purée them completely.
Add the garlic, onion, parsley, cilantro, cumin, paprika, black pepper, turmeric, and salt. Mix well until everything is evenly distributed. The mixture should smell warm and aromatic, with herbs shining through the spices.
Taste the mixture at this stage and adjust seasoning. Moroccan cooking is bold but balanced—don’t be shy with salt.
Step 3: Bind the Mixture
Add the flour and cornstarch to the potato mixture. These help absorb moisture and create a crisp exterior. If using the egg, beat it lightly and mix it in now. The egg adds richness and helps the fritters hold together, but they can be made without it for a lighter or vegan version.
Mix until you have a soft but firm mixture that holds its shape when pressed. If it feels too loose, add a little more flour, one teaspoon at a time.
Cover and let the mixture rest for 10–15 minutes. This allows the starches to hydrate and makes shaping easier.
Step 4: Shape the Fritters
With slightly damp hands, take small portions of the mixture and shape them into patties about 5–6 cm wide and 1.5 cm thick. Traditional maakouda are rustic, so perfection isn’t the goal—uneven edges actually crisp better.
Place the shaped fritters on a tray or plate as you work.
Step 5: Fry Until Deep Golden and Crisp
Heat about 1 cm (½ inch) of oil in a wide, heavy pan over medium heat. The oil should be hot but not smoking. To test, drop in a small piece of potato mixture—if it sizzles gently, you’re ready.
Carefully add the fritters in batches, leaving space between them. Fry for 3–4 minutes per side, turning gently, until deeply golden and crisp on both sides.
Avoid overcrowding the pan, which lowers the oil temperature and leads to soggy fritters.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Step 6: Serve Hot, the Moroccan Way
Maakouda are best served hot and crisp. Arrange them on a platter and serve with harissa, lemon wedges, and fresh herbs.
Traditionally, they’re eaten:
- On their own as a snack
- Stuffed into khobz with lettuce and tomato
- Alongside salads like taktouka or zaalouk
- With fried eggs for a hearty breakfast
Variations You’ll Love
- Cheese maakouda: Add grated Edam or mozzarella to the mixture
- Spicy version: Add chopped fresh chili or extra harissa
- Tuna maakouda: Mix in flaked tuna and a little lemon zest
- Oven-baked: Brush with oil and bake at 220°C (425°F), flipping once
Final Thoughts
Traditional Moroccan crispy potato fritters are proof that simple ingredients, treated with care, can create something unforgettable. Crunchy on the outside, tender inside, and perfumed with herbs and spices, maakouda are comfort food with character.