Maakouda (Potato Fritters)

Method

1. 1

   Boil the potatoes in their skins until tender, about 20 minutes, then peel while warm and mash until smooth.

   💡 Boiling in the skin keeps the mash dry — wet mash drinks oil and falls apart.

2. 2

   Work in the garlic, cumin, turmeric, herbs, one egg and a good pinch of salt; let the mixture cool until it holds its shape.

3. 3

   With damp hands, form 12 thick patties the size of your palm.

4. 4

   Dust each patty in flour, dip in beaten egg, and lower into 175°C oil.

5. 5

   Fry in batches until deep golden, about 3 minutes per side, and drain on a rack.

6. 6

   Serve hot with lemon wedges — or the Casablanca way, tucked into bread with a swipe of harissa.