Maakouda is Morocco’s street-food potato croquette — mashed potato seasoned with cumin, turmeric, and garlic, formed into patties, and fried until the outside turns deep golden and crisp. You’ll find carts selling these on nearly every busy corner in Morocco’s cities.

Morocco’s Favorite Fried Potato

The key is getting the mash dry enough before frying so the patties hold together and crisp up rather than falling apart in the oil. Street vendors usually tuck maakouda into a piece of khubz with harissa — I do the same at home with a spoonful of my harissa on the side.

1. Boil the potatoes
   • Peel and cut the potatoes into thick, even pieces — any type good for French fries works best.
   • Cover with cold water and a generous pinch of salt.
   • Bring to a boil, then simmer for 30 minutes until tender but not falling apart.
   • Drain in a colander and let steam off briefly.
2. Mix the batter
   • Whisk together: 175 g (1 cup) all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ tsp paprika, ½ tsp turmeric.
   • Add: 2 tsp vegetable oil + 2 tsp white vinegar.
   • Pour water gradually while whisking until you get a thick, creamy batter — it should coat the back of a spoon.
   • Cover and refrigerate to let it rest while you prep the rest.
3. Season the potato mix
   • While still hot, mash the drained potatoes until smooth — avoid over-mashing to keep a bit of texture.
   • Add: 1½ Tbsp chopped parsley, 2 crushed garlic cloves, and 1 Tbsp lemon juice.
   • Season with: ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, 1 tsp cumin, 1 tsp turmeric.
   • Mix well until the spices are fully blended and fragrant.
4. Shape the patties
   • Lightly oil your hands and a plate to prevent sticking.
   • Portion: about 40 g / 1.4 oz of potato mix per patty.
   • Shape into balls and gently flatten between your palms — aim for 1 cm thickness.
   • Cover and refrigerate until ready to fry — this helps them hold shape better.
5. Make the Maakouda sauce
   • On very low heat, drizzle a bit of olive oil into a small saucepan.
   • Stir in: 2 Tbsp tomato paste + 150 g tomato purée.
   • Add: 1 Tbsp white vinegar + 1 Tbsp water — street vendors make it watery, but a thicker sauce gives better flavor.
   • Season: ¾ tsp salt + 1 tsp cumin, then simmer for 1 minute until it slightly darkens.
   • Set aside to cool — this will be your sandwich base.
6. Prepare the tomato–onion salad (optional, classic)
   • Dice: 2 ripe medium tomatoes (seeded) into small cubes.
   • Finely chop: ½ small red onion.
   • Season with: a pinch of salt and pepper, 1½ tsp Moroccan (or white) vinegar, and 1½ tsp olive oil.
   • Mix well and chill while frying the patties.
7. Fry the patties
   • Heat oil to 165 °C / 330 °F — not too hot or they’ll burn before cooking through.
   • Dip each patty into the chilled batter until fully coated.
   • Fry until deep golden on both sides — about 1 minute per side depending on thickness.
   • Drain on a rack or paper towel for extra crispness.
8. Assemble the sandwiches
   • Use: Moroccan khobz or small baguettes.
   • Keep it simple: harissa + maakouda + sauce — that’s the classic version.
   • Or layer up: maakouda, tomato–onion salad, sliced green olives, and more sauce.
   • Optional extras: tuna in oil or shredded mortadella for the full street flavor.
9. Serve
   • Serve hot and crispy — ideally right after frying.
   • Enjoy with a cold drink, and a touch of nostalgia from every Moroccan street corner.