Maakouda (Moroccan Potato Fritters)

Step 1

Boil the peeled potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly, then mash with a fork until smooth but still slightly chunky.

Step 2

In a large bowl, combine the mashed potatoes with cilantro, parsley, onion, garlic, cumin, coriander, paprika, salt, and pepper. Mix well.

Step 3

Crack eggs into the mixture and stir to combine. Add flour and mix until just incorporated—the mixture should hold together but remain soft.

Step 4

Heat the vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F (175°C).

Step 5

Using wet hands or a spoon, form the potato mixture into golf-ball-sized balls, then gently flatten into 2-inch patties.

Step 6

Carefully place patties into the hot oil in batches, without crowding. Fry for 2–3 minutes per side until deep golden brown and crispy.

Step 7

Transfer fried maakouda to a paper towel-lined plate to drain. Serve warm with harissa, yogurt sauce, or spicy tomato sauce.