Maakouda (galettes de pomme de terre)

Name: Maakouda (galettes de pomme de terre)
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 700 g Pommes de terre; 3 Garlic cloves; 25 g Fresh parsley and coriander; 1 1/2 tsp Ground cumin; 1 tsp Sweet paprika; 1/2 tsp Ground turmeric; 1/4 tsp Cayenne; 60 g Plain flour; 1 tsp Salt; 300 ml Oil for frying

Purée de pommes de terre à l'ail, au cumin et aux herbes, façonnée en galettes, farinée et frite.

Source

Recette de Moroccan home kitchens · 🏺 Traditionnel · Moroccan household cooking

Cuisine de rue maghrébine — Ma'quda (maakouda) is a Maghrebi fritter made from a potato-based batter, which can also carry garlic, hot pepper, egg and cheese. It is popular across North Africa, often sold as a fried snack or stuffed into bread as a sandwich. There is no single author; the spicing and whether egg is used vary cook to cook.

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The cookbook KEEP IT SIMPLE WITH CHA Moroccan Travel & food

⏱ 45 min🍽 4 portions🔥 260 kcal🇲🇦 Maroc🌶️

VéganeVégétarienHalalSans produits laitiersSans fruits à coque

Étapes

Boil the potato chunks in salted water 15–18 minutes until very soft, then drain well and let the steam die down for a minute.
💡 Drain them really dry. Wet mash makes a loose batter that spits and falls apart in the oil.
Mash smooth, then mix in the garlic, herbs, cumin, paprika, turmeric, cayenne, salt and about 2 tbsp of the flour.
With damp hands, shape the mixture into small flat cakes about 6 cm across and 1.5 cm thick.
Dust each cake all over in the remaining flour, shaking off the excess.
💡 The flour coat is the shell that crisps and holds the soft cake together. Without it the potato just breaks up in the pan.
Heat the oil to a medium-high shimmer. Fry the cakes in batches 2–3 minutes a side until deep golden and crisp.
Drain on paper and eat hot — plain, with a squeeze of lemon, or tucked into khobz with harissa and salad as a maakouda sandwich.

💡 Astuces

Maakouda is fast-food cheap in Morocco, sold from fryers as a snack or stuffed into bread. For a richer version, dip each floured cake in beaten egg before frying — that is the common non-vegan street style.
Keep the cakes small and not too thick so the middle heats through before the crust burns. Big fat cakes brown outside while the centre stays cold and pasty.