Koop-e Piaz va Sib Zamini (کوپ پیاز و سیب زمینی) — Persian Onion & Potato Skillet Cakes

• 1⅛ lbRusset potatoes, peeled (Grated on the large holes)
• 8.8 ozYellow onion, peeled (Grated; squeeze lightly to remove excess juice)
• 2Eggs (Large)
• ¼ cupWhole milk
• 2⅛ ozAll-purpose flour
• 6 gFine salt (About 1 tsp)
• 1 tspGround black pepper
• 1 tspGround turmeric (For color and warmth)
• 1⅝ ozUnsalted butter (Divided)

Instructions

1. 1

   Grate the potatoes and onion into separate bowls using the large holes of a box grater. Wrap the grated onion in a clean towel and squeeze firmly until it stops dripping, then add it to the potatoes so the batter won’t turn watery.

2. 2

   In a mixing bowl, whisk the eggs with the milk until fully combined and slightly foamy. Add the flour, salt, black pepper, and turmeric, then whisk again until you have a smooth, thick batter with no dry pockets.

3. 3

   Fold the grated potato and squeezed onion into the batter until everything is evenly coated and the mixture holds together when pressed. Let it rest for 5 minutes so the flour hydrates and the mixture thickens slightly.

4. 4

   Heat a large nonstick or cast-iron skillet over medium heat and melt 15 g of the butter, swirling to coat the pan. Spoon the mixture into 8 small cakes (about 2 heaped tablespoons each) and press each one to about 1 cm thick so the centers cook through.

5. 5

   Cook for 3–4 minutes until the bottoms are deep golden and the edges look set, adjusting the heat so the butter doesn’t burn. Flip carefully and cook 3–4 minutes more, then transfer to a plate and repeat with the remaining butter and batter in batches.

6. 6

   Rest the cakes for 2 minutes before serving so the interior finishes steaming and sets cleanly. Serve hot while the edges are crisp and the onion aroma is at its peak.