Persian Potato Kuku Bites

Instructions

1. 1

   Scrub 400 g potatoes. Grate 80 g onion on fine holes and squeeze out all liquid through a towel. Measure 20 g flour, 3 g turmeric, 4 g dried mint, 5 g salt, and set out 2 eggs and 60 ml vegetable oil. Prepare a wide nonstick pan and paper-towel-lined plate.

2. 2

   Place the whole potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender. Drain, let cool for 10 minutes until safe to handle, peel off skins, and mash smoothly in a bowl.

3. 3

   To the mashed potatoes, add the squeezed onion, 2 eggs, 20 g flour, 3 g turmeric, 4 g mint, and 5 g salt. Stir firmly with a wooden spoon for 2 minutes until fully combined into a thick, uniform paste. If the mixture feels sticky or loose, chill in the fridge for 10 minutes.

4. 4

   Pour 60 ml vegetable oil into the wide nonstick pan and place over medium heat for 3 minutes until shimmering hot. Wet your hands slightly with water, scoop tablespoon-sized portions of potato mixture, and gently shape them into small, oval flattened patties about 1 cm thick.

5. 5

   Carefully lower 5-6 patties into the hot oil without crowding the pan. Fry over medium heat for 3-4 minutes until the bottom turns deep golden brown and crispy. Flip with a spatula and fry the second side for another 3 minutes. Lower heat slightly if edges darken too quickly.

6. 6

   Transfer the golden kuku bites onto the paper-towel-lined plate using a slotted spoon to drain excess oil. Repeat frying for remaining batter. Serve warm arranged on a platter alongside fresh herbs like mint and basil, or sliced salty pickles and warm flatbread.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min