Moroccan Potato Fritters Maakouda Is Our Delight For The Weekend

Moroccan Potato Fritters Maakouda Is Our Delight For The Weekend
Hey KOKOFoodies, I came across a list of some African food and I am so delighted to share one of them with you. Maakouda (potato fritters) is synonymous to our Nigerian Ojojo (yam fritters), except for the fact that for Maakouda, the use of parsley and yeast are important, unlike in Ojojo.
Maakouda is a traditional fritter popular throughout the Maghreb (NorthWest Africa), especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.
Traditionally, Maakouda is served as an appetizer, a side dish, or an ingredient in a long sandwich roll that’s usually sold as street food and served with harissa (a pepper paste), coriander, and lemon juice. For some people, however, a plate of Maakouda with fresh soft bread and spicy sauce or salad is just a good meal. How to make? Leggo!
First, the Ingredients
Potatoes, 2 eggs (to four potatoes), garlic, cumin, salt, paprika, black pepper, tbsp chopped parsley and coriander, dried yeast, some flour and oil (the last 2 for frying).
Then How To Make
Peel, wash and boil the potatoes, then drain the boiled potatoes to cool. Mash the potatoes with a fork, add one egg, parsley, coriander and pepper and mix all well.
Activate the dry yeast by adding 2 tablespoons of lukewarm water in a small bowl, stir with a fork and leave for 5 minutes until foamy. Make small balls from the potato paste and press them a little by the palm of hand (to make patties).
Once the yeast is foamy, mix in the turmeric, garlic and salt until smooth and leave to proof for 30 minutes. Depending on the flour you will be using, you may need to add a couple of tablespoons of water to make sure that the batter is not too thick, it has to be light enough to coat the potato cakes but not too runny either, otherwise it will break up during deep frying.
Read also: Food: Ofe Onugbu And Red Garri Is A Perfecto Dish
Beat the second egg in another bowl and ione after the other, dip the in egg, then in flour and fry in hot oil in both sides until they are golden brown. Here, your Maakouda is sreasy to be eaten, simply serve hot! The fritters are especially popular during the month of Ramadan but tomorrow, we are having it for the wekeend here! Do well to let me know how it turns out anytime you prepare yours.
Maakouda is a sight to behold, isn’t it?… And a taste to swallow
Photos Credit: Getty

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