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The Best Algerian Maaqouda Recipe

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3.8 from 1 review

Maaqouda is a traditional Algerian fried potato patty, crispy on the outside and soft inside, infused with fragrant spices like turmeric, cumin, and garlic powder. Perfect as a snack or appetizer, these golden patties are served hot with a squeeze of lemon for a delightful burst of freshness.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 25 servings
  • Category: Snack
  • Method: Frying
  • Cuisine: Algerian

Ingredients

Main Ingredients

  • 2 lb potatoes
  • 2 eggs, beaten
  • 4 tablespoons breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 tablespoons finely chopped parsley
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • Salt, to taste
  • Pepper, to taste

For Coating and Frying

  • Flour, for coating
  • Oil, for deep frying

Instructions

  1. Boil Potatoes: Bring a large pot of salted water to a boil. Add the potatoes with their skins on and cook for at least 30 minutes or until tender when pierced with a fork.
  2. Mash and Mix: Peel the hot potatoes and mash them thoroughly. Add the breadcrumbs, garlic powder, onion powder, cumin, turmeric, chopped parsley, beaten eggs, salt, and pepper. Stir until all ingredients are well incorporated. If the mixture feels too firm, add a little more breadcrumbs to adjust the consistency.
  3. Form Patties: Shape the potato mixture into 2-inch (5 cm) diameter patties, ensuring they hold together firmly for frying.
  4. Heat Oil: In a large saucepan, heat enough oil for deep frying to 350°F (175°C), ensuring there is enough oil for the patties to be fully submerged.
  5. Coat and Fry: Dredge each patty in flour, coating both sides evenly. Shake off any excess flour. Carefully deep fry the patties, cooking on one side until golden brown, then flip to cook the other side until evenly crispy.
  6. Drain and Serve: Remove the patties from the oil and place them on paper towels to drain excess oil. Serve hot, accompanied by freshly squeezed lemon wedges for added zest.

Notes

  • The potatoes must be fully cooked and mashed well to ensure the patties hold together while frying.
  • Adjust the seasoning to taste; adding a pinch of chili powder can add a nice heat if desired.
  • Ensure oil temperature is consistent to avoid greasy patties.
  • These patties can be made ahead and reheated in an oven to retain crispiness.

Find it online: https://cheftinaskitchen.com/the-best-algerian-maaqouda-recipe/