👨‍🍳 조리법

1. 1

   Peel the potatoes, cut them into large, uniform chunks, and place them in a pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. Drain the potatoes thoroughly and return them to the hot, empty pot for 1-2 minutes over low heat to evaporate any remaining moisture. This is crucial for a good texture.

   ⏱️ 25 minutes
2. 2

   Mash the drained potatoes until very smooth. A potato ricer or food mill is ideal for the smoothest consistency. Let the mashed potatoes cool slightly for about 5-10 minutes so they don't cook the eggs.

   ⏱️ 10 minutes
3. 3

   Add the beaten eggs, finely chopped parsley, cumin, paprika, minced garlic, 3 tablespoons of flour, salt, and pepper to the mashed potatoes. Mix everything together gently but thoroughly until well combined. The mixture should be firm enough to shape. If it feels too wet, add another tablespoon of flour.

   ⏱️ 10 minutes
4. 4

   Shape the potato mixture into small, flat patties, about 2-3 inches in diameter and 1/2 inch thick. You can lightly dust your hands with flour if the mixture is sticky. Place the formed patties on a plate or baking sheet.

   ⏱️ 10 minutes
5. 5

   Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches approximately 180°C (350°F). Carefully slide 3-4 patties into the hot oil, ensuring not to overcrowd the pot. Fry for about 3-5 minutes per side, or until they are a deep golden brown and crispy. Use a slotted spoon or spider strainer to remove the fritters from the oil and place them on a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 15 minutes
6. 6

   Repeat the frying process with the remaining patties, ensuring the oil returns to the correct temperature between batches. Serve the maakouda hot.

   ⏱️ 10 minutes