Algerian Potato Fritters (Maaqouda)
Maaqouda are Maghreb potato fritters, and the name means "bound" or "thick", a nod to their dense, mashed texture. Boiling the potatoes in their skins keeps them from taking on water, so the mash holds together with only breadcrumbs and egg. Cumin, turmeric, garlic and parsley season the inside, and a squeeze of lemon cuts the fried crust. They are a fixture on Ramadan tables.
Instructions
Bring a large pot of salted water to a boil and add the potatoes with their skins on. Cook for at least half an hour, until a knife slides in easily, then drain.
Peel the potatoes while they are still warm and mash them well.
Stir in the breadcrumbs, garlic, onion, cumin, turmeric, parsley, beaten eggs, salt and pepper until evenly combined. If the mixture feels too tight to shape, work in a little more breadcrumbs.
Shape the mixture into patties about 2 inches (5 cm) across.
Pour enough vegetable oil for deep frying into a large pot and heat it to 350°F (175°C).
Dust each patty lightly with flour on both sides and shake off the excess. Deep fry them until golden brown all over.
Lift the fritters out of the oil and drain them on paper towels. Serve with freshly squeezed lemon juice.
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