A potato fritter popular throughout the Maghreb and a beloved Algerian street food (the Arabic name means 'bound' or 'knotted'), sold from carts and snack stands and served with harissa, coriander and lemon.
A craggy, crackly crust gives way to a fluffy, garlicky potato interior warmed by cumin. Dabbed with harissa it's salty, spicy and impossible to stop eating.
Drying the mash and adding egg creates a stiff dough that fries without falling apart; the flour coating dehydrates instantly in hot oil to form the signature shattering, golden shell.
Variations
Plain potato, or with added grated cheese, tuna, or chopped olives; sometimes spiced with extra harissa in the mix; served as a side, snack, or sandwich filling.
On the Palate
Where Maakouda Algérienne sits in the Algerian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 115 min
Boil peeled potatoes in salted water until very tender, then drain well.
- 25 min
Mash the potatoes smooth and let the steam escape so they dry slightly.
Watch outLet the steam drive off before you mix — a drier mash makes a stiff dough that holds; a wet one slumps and bursts in the oil.
- 34 min
Mix in minced garlic, chopped parsley and coriander, cumin, turmeric, salt and pepper.
- 42 min
Bind the mixture with a beaten egg until it holds together.
Watch outAdd just enough egg for the mix to hold a shape when pressed — too much and the patties go soft and fall apart frying.
- 55 min
Shape into small flat patties about three inches across.
- 64 min
Dip each patty in beaten egg, then dredge lightly in flour.
- 78 min
Deep-fry in hot oil in batches until golden and crisp on both sides.
Watch outFry undisturbed until a deep golden crust sets, then flip once — turning too soon tears the coating off.
- 82 min
Drain on paper towels and serve hot with harissa, or stuffed into a baguette.
