Name: Potato Maakoudas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 pounds potatoes, peeled; 2 large eggs; 1/4 cup fresh parsley, chopped; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; Vegetable oil for frying

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Introduction

Potato Maakoudas are crispy, flavorful fritters made with mashed potatoes and aromatic spices. This simple dish is perfect as a snack or a side, offering a delightful combination of soft inside and golden, crunchy outside. With just a few ingredients, you can create a comforting treat that’s sure to please.

A close-up of a stack of three golden-brown potato pancakes arranged slightly off-center on a white ridged plate. Each pancake has a crispy, textured surface with a mix of lighter yellow and darker golden-brown colors from frying. Small bits of green herbs are scattered on top of the stack and around the plate, adding a splash of green color. The white marbled texture surface is softly blurred in the background, keeping the focus on the crispy pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds potatoes, peeled
2 large eggs
1/4 cup fresh parsley, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying

Instructions

Step 1: Boil the peeled potatoes in salted water until fork-tender, about 20 minutes. Drain thoroughly and let cool slightly, then mash until mostly smooth with some small lumps remaining for texture.
Step 2: In a large bowl, combine the mashed potatoes with eggs, chopped parsley, onion, garlic, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
Step 3: Using wet hands, shape the potato mixture into small oval patties, about 2-3 inches long. Place them on a plate and let rest for 10 minutes to firm up slightly.
Step 4: Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat until it shimmers and a small piece of potato mixture sizzles when added.
Step 5: Carefully place the maakoudas in the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy.
Step 6: Transfer the cooked maakoudas to paper towels to drain excess oil and serve immediately while hot.

Tips & Variations

Make sure potatoes are well-drained before mashing to prevent soggy maakoudas.
Keep oil temperature consistent; too hot will burn the outside before cooking the inside.
These are best served immediately while crispy, but can be reheated in the oven.
You can prepare the mixture ahead of time and shape just before frying.

Storage

Store leftover maakoudas in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crispy. Avoid microwaving as it can make them soggy.

How to Serve

A close-up view of three golden brown potato pancakes stacked on a white plate with a subtle ribbed texture, each pancake showing a crispy, lacy surface with a mix of light yellow and darker browned edges. The top pancake is sprinkled with small bits of fresh green parsley, scattered gently on and around the stack. The background is a soft white marbled texture that contrasts with the warm colors of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used for a slightly sweeter flavor and a different texture, but the frying time may vary slightly.

Can I bake the maakoudas instead of frying?

While frying gives them their classic crispiness, you can bake them on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through, for a healthier alternative.