Recipes from around the world
VERSILFOOD

Morocco

Maakouda with Cubed Porcini

1 hour 15 minutes

Medium

Serves 4

Crispy on the outside, soft on the inside, spiced and irresistible.
Maakouda are iconic Moroccan potato fritters: authentic street food, convivial and rich in aromas.

In this autumn-inspired version, the star ingredient is the intense flavor of Versilfood Cubed Porcini. Already cut and ready to use, they release all their character, enriching the mixture with a bold and enveloping taste.

A recipe that blends North African tradition with forest flavors—perfect for welcoming autumn with style.

Ingredients

1 kg potatoes
Versilfood Cubed Porcini, as needed
1 tablespoon chopped parsley
1 teaspoon spices (cumin, sweet paprika, turmeric)
1 garlic clove
Salt, to taste

For the batter:

100 g all-purpose flour
180 ml water
1 teaspoon dry yeast
1 teaspoon turmeric
Peanut oil for frying, as needed

Preparation

Cook the Versilfood Cubed Porcini in a pan with a drizzle of oil and a pinch of salt. Let them cool.
Boil the potatoes, mash them while still warm, and season with spices, chopped parsley, and finely minced garlic. Add the porcini mushrooms and mix well.
Shape the mixture into compact fritters and place them on a tray. Let them rest in the freezer for at least 30 minutes—this will help them hold their shape during frying.
Prepare the batter by mixing flour, water, yeast, and turmeric until smooth and fluid. Let it rest for a few minutes.
Dip each fritter into the batter and fry in hot oil until golden brown. Drain on paper towels and serve hot.