Zucchini and Herb Maakouda Fritters

Name: Zucchini and Herb Maakouda Fritters
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African
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 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

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.

45 minEasyServes 4220 cal/serving

North AfricanAppetizerStovetopVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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 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

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.
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.
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 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.
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.
5

Fry fritters in batches without crowding, 3-4 minutes per side, until deep golden and crispy. Adjust heat as needed to prevent burning.
6

Transfer to a paper-towel-lined plate. Serve warm with harissa and plain yogurt for dipping.

Questions

Can I make Zucchini and Herb Maakouda Fritters gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Zucchini and Herb Maakouda Fritters keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Zucchini and Herb Maakouda Fritters?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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