Zucchini and Herb Maakouda Fritters
Golden pan-fried potato and zucchini fritters seasoned with cumin, coriander, and fresh herbs — a beloved North African street snack and mezze staple. They are crispy on the outside and tender inside, excellent with harissa or yogurt dip.
Ingredients
- 1.5 lbs russet potatoes, peeled, boiled
- 1 large zucchini, grated, squeezed
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 cloves garlic cloves, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 6 tbsp olive oil, for frying
Instructions
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1
Boil 1.5 lbs peeled, boiled russet potatoes until tender when pierced, about 15-20 minutes. Drain and mash while still warm until smooth. Let cool slightly.
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2
Grate 1 large zucchini on the large holes of a box grater. Wrap in a clean kitchen towel and wring out as much moisture as possible.
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3
In a large bowl, combine the mashed potatoes, squeezed zucchini, 2 beaten large eggs, 1/4 cup all-purpose flour, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground turmeric, 2 cloves minced garlic cloves, 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh cilantro, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix well until a cohesive mixture forms.
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4
Heat 6 tbsp for frying olive oil in a large non-stick skillet over medium heat. Scoop about 3 tablespoons of the potato mixture per fritter and flatten gently into a patty about 1/2 inch thick.
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5
Fry fritters in batches without crowding, 3-4 minutes per side, until deep golden and crispy. Adjust heat as needed to prevent burning.
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6
Transfer to a paper-towel-lined plate. Serve warm with harissa and plain yogurt for dipping.