Maakouda Recipe: Crispy Moroccan Potato Fritters 2026

Maakouda are crispy Moroccan potato fritters that you'll find sizzling at street food stalls across Morocco. They're made from mashed potatoes seasoned with cumin, turmeric, garlic, and onion powder, then fried until golden brown. Serve them as a side dish alongside grilled meats or fish, or tuck them into a baguette with lettuce and tomato for a satisfying sandwich.

This recipe comes together in just 25 minutes with pantry-friendly ingredients. The mashed potatoes get mixed with warm spices and a beaten egg for binding, then shaped into ping pong-sized patties and coated in flour before frying. The flour coating gives them an irresistible crunchy exterior while keeping the inside soft and fluffy.

One of the best things about maakouda is how versatile they are. You can make them when you have leftover mashed potatoes, and they work equally well as an appetizer, side dish, or sandwich filling. The combination of cumin and turmeric gives them a warm, earthy flavor that pairs beautifully with fresh cilantro.

Ingredients for Maakouda

This recipe makes 12 maakouda patties.

• 500 g potatoes
• 1 tablespoon ground cumin
• 1 tablespoon chopped cilantro leaves
• Ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground turmeric
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 egg
• 50 g wheat flour
• Oil for frying

How to Make Maakouda Step by Step

1. Boil and Mash the Potatoes

First, boil 500 g of peeled potatoes cut into small pieces for 10 minutes, until a knife inserted into one goes through without resistance. Drain the potatoes, peel them, and mash them with a potato masher or a fork.

2. Season the Mashed Potatoes

Add to the potatoes 1 tablespoon ground cumin, 1 tablespoon chopped cilantro leaves, ground black pepper, ½ teaspoon onion powder, ½ teaspoon ground turmeric, 1 teaspoon garlic powder, ½ teaspoon salt, and 1 small beaten egg.

3. Shape the Maakouda

Form 12 equal portions, shaped into flat rounds about the size of a ping pong ball.

4. Coat in Flour

Coat the portions of dough in about 50 g of wheat flour while heating plenty of oil for frying.

5. Fry the Maakouda

Fry the maakouda for 3-4 minutes on both sides until golden brown.

6. Drain and Serve

Let them drain on paper towels and serve hot.

Tips for the Best Maakouda

Use Leftover Mashed Potatoes

This is a great way to use up leftover mashed potatoes. Just make sure they're plain and not already heavily seasoned, so you can control the spices.

Adjust the Spices

Every Moroccan family has its own version of maakouda. Feel free to tweak the spices to your taste—add more cumin for earthiness or a pinch of cayenne for heat.

Get the Oil Temperature Right

Heat the oil to around 350°F (175°C) before frying. If the oil is too cool, the maakouda will absorb oil and become greasy; if it's too hot, they'll burn before cooking through.

30 Home-Cooked Recipes I Keep Coming Back To

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