Kookoo-ye Kadoo (کوکو کدو) — Persian Zucchini Parmesan Pancakes

• 600 gZucchini, medium (coarsely grated (about 4 cups))
• 150 gYellow onion (grated on the large holes (about 1 cup), then lightly squeezed)
• 10 gSea salt (divided: 7 g for draining zucchini, 3 g for batter)
• 4 eachLarge eggs (room temperature)
• 12 gGarlic (finely grated or minced (about 3 cloves))
• 2 gBlack pepper (freshly ground (about 1 teaspoon))
• 45 gAll-purpose flour (about 1/3 cup, spooned and leveled)
• 60 gParmesan cheese (finely grated (about 2/3 cup), plus extra for serving if desired)
• 90 mlNeutral oil (for shallow-frying; use more as needed)

Instructions

1. 1

   Grate the zucchini into a large bowl. Sprinkle with 7 g sea salt and toss thoroughly. Let stand 15 minutes at room temperature to draw out moisture. Meanwhile, grate the onion; squeeze it gently in your hands to remove excess liquid, then set aside so the batter stays concentrated and crisp.

2. 2

   Drain the zucchini: transfer to a clean kitchen towel (or several layers of paper towels) and wring firmly for 1–2 minutes until very dry. You should remove at least 120 ml liquid. Dry zucchini is the key to a crisp exterior and a moist, set interior rather than a watery, steamed pancake.

3. 3

   In a mixing bowl, whisk the eggs for 20–30 seconds until uniform. Add the squeezed zucchini and onion, garlic, black pepper, remaining 3 g sea salt, flour, and Parmesan. Fold and stir for 45–60 seconds until evenly combined. Rest the mixture 5 minutes so the flour hydrates and the batter thickens slightly.

4. 4

   Heat a large nonstick or cast-iron skillet over medium heat for 2 minutes. Add 45 ml neutral oil and heat until shimmering (about 175–180°C / 350–355°F). Drop batter in 60 g portions (about 1/4 cup), then flatten to 8–9 cm rounds, keeping 2–3 cm space between pancakes.

5. 5

   Fry the first side 3–4 minutes until deep golden and the edges look set. Flip carefully and fry 2–3 minutes more. Adjust heat as needed to prevent burning while the center cooks through. Transfer to a rack or paper towel-lined tray; repeat with remaining batter, adding the remaining 45 ml oil as needed.

6. 6

   Serve hot or warm for best crispness. Let the pancakes rest 2 minutes before eating so the steam redistributes and the centers finish setting. If desired, grate a little extra Parmesan over the top right before serving and season lightly with black pepper to highlight the cheese’s nutty aroma.