Maakouda Potato Fritters

Ingredients

What you’ll need

• Fritter Mixture
• 3 large russet potatoes (peeled and chunked)
• 4 cloves garlic (minced)
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ras el hanout (optional)
• 1/4 cup fresh cilantro and parsley (finely chopped)
• 1 large egg (beaten)
• salt and pepper
• vegetable oil (for frying)
• Yeast Batter
• 1 cup all-purpose flour
• 1/2 tbsp active dry yeast
• 1/4 tsp ground turmeric
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1.25 cups warm water

Method

How it comes together

1. 1

   Prepare the Batter: Whisk flour, yeast, turmeric, salt, and garlic powder. Add warm water, whisking until smooth and thick. Cover and let rise at room temperature for 1 hour.

2. 2

   Cook potatoes: Boil potato chunks in salted water for 15-20 minutes until fork-tender. Drain thoroughly.

3. 3

   Mash and Spice: Mash hot potatoes. Let cool for 10 minutes. Stir in garlic, cumin, turmeric, ras el hanout, chopped parsley/cilantro, salt, and pepper. Fold in beaten egg.

4. 4

   Shape: Shape into patties (2-3 inches in diameter). Chill on a parchment-lined sheet in the fridge for 20 minutes to firm up.

5. 5

   Fry: Heat frying oil to 350°F (175°C).

6. 6

   Coat and Cook: Dip each chilled patty into the yeast batter, then lower into hot oil. Fry in batches for 3-4 minutes until golden and crispy.

7. 7

   Drain: Lift, drain on paper towels, and serve hot.