Algerian Potato Fritters (Maaqouda)
معقودة MaaqoudaSay it: mah-koo-DAH
Maaqouda (also spelled maakouda) are crisp golden potato cakes from Algeria, sold from street stalls and made at home, especially during Ramadan. Mashed potato is mixed with grated onion, garlic, parsley and cumin, bound with egg and a little flour, then shaped into small patties and fried until deeply golden. They are crunchy outside and soft within, fragrant with cumin, and served hot with harissa and lemon wedges.
Algerian Potato Fritters (Maaqouda)
معقودة, Maaqouda
Pronounced mah-koo-DAH
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Fritters
For frying and serving
Method
Boil the potatoes in salted water until a knife slides in with no resistance, about 18-20 minutes. Drain well and let them steam-dry in the colander for 3-4 minutes.
Mash the potatoes until completely smooth, then let them cool for 5 minutes so the egg will not cook when added.
Squeeze excess liquid from the grated onion, then stir it into the potatoes with the garlic, parsley, cumin, salt, pepper and harissa if using. Mix until evenly combined.
Beat in the egg, then add the flour and mix to a soft, scoopable mixture that just holds its shape. If it feels wet and sticky, work in another tablespoon of flour.
With damp hands, shape the mixture into patties about 2 inches (5 cm) across and 1/2 inch (1.5 cm) thick. Dredge each one lightly in flour and set on a plate.
Heat the oil in a wide skillet over medium heat until it shimmers, about 350°F (175°C). Fry the patties in batches, without crowding, for 3-4 minutes per side, until deep golden brown and crisp at the edges.
Lift onto paper towels to drain, sprinkle with a little salt, and serve warm with lemon wedges and harissa.
Regional variant: Tuna Maaqouda (Maaqouda au thon)
Drain a 5 oz (140 g) can of tuna in oil and flake it into the potato mixture with the parsley and spices, reducing the salt slightly. Add the egg and only 2-3 tablespoons of flour, since the tuna adds moisture and body. Shape and fry exactly as above; these are often served in a split baguette or roll as a sandwich.
Cook's notes
- Keep the mash as dry as possible — a wet mixture spatters and falls apart; steam-dry the potatoes and squeeze the onion.
- Fry one small test fritter first: if it breaks up, add a spoonful of flour; if it is heavy, loosen with a spoonful of water.
- Do not press the fritters while frying, so they stay fluffy inside and crisp outside.
Serve with
Harissa or a squeeze of lemon, a simple tomato-and-cucumber salad, or a bowl of chorba during Ramadan.
Make ahead and storage
Shape the patties, cover and refrigerate up to 24 hours, then fry straight from the fridge. Leftovers reheat well in a 350°F (175°C) oven for 8-10 minutes to crisp up again.
