Kuku Mast (کوکو ماست) — Persian Yogurt Fritters

• 300 gGreek-style plain yogurt (strained) (full-fat preferred for best texture)
• 5 largeEggs (room temperature)
• 60 gWheat flour (all-purpose; sifted)
• 0.25 tspSaffron threads (finely crushed)
• 30 mlHot water (for blooming saffron)
• 1 tspTurmeric powder
• 1.25 tspFine sea salt
• 0.5 tspBlack pepper (freshly ground)
• 120 gCarrot (peeled and finely grated, then squeezed dry)
• 120 gLeek (white and light-green parts only; very finely sliced, then rinsed and thoroughly dried)
• 180 mlVegetable oil (for shallow-frying; use more as needed)

Instructions

1. 1

   Bloom the saffron for maximum color: crush saffron threads to a fine powder, then stir with 30 ml hot water (about 80–90°C / 175–195°F). Cover and steep 10 minutes. Meanwhile, grate the carrot and squeeze firmly in a clean towel to remove moisture; slice the leek thinly, rinse well, and dry completely.

2. 2

   Make the batter: in a large bowl whisk eggs for 60–90 seconds until slightly foamy. Whisk in yogurt until smooth, then add bloomed saffron (all liquid), turmeric, salt, and black pepper. Sprinkle in sifted flour and whisk just until no dry pockets remain; avoid overmixing to keep the fritters light.

3. 3

   Fold in the vegetables: add the squeezed carrot and dried leek to the batter and fold with a spatula until evenly distributed. Rest the mixture 10 minutes at room temperature so the flour hydrates and the batter thickens slightly; this helps the fritters hold their shape and fry up airy rather than dense.

4. 4

   Heat the oil: set a heavy skillet over medium heat and add 120 ml vegetable oil to reach about 6–8 mm depth. Heat to 175–180°C (350–355°F). If you do not have a thermometer, test by dropping 1 teaspoon batter— it should sizzle immediately and rise to the surface within 5–8 seconds without browning too fast.

5. 5

   Fry in batches: spoon batter into the pan in 1 1/2-tablespoon portions (about 25–30 g each), leaving space between fritters. Fry 2 1/2–3 minutes on the first side until deep golden, then flip and fry 2–2 1/2 minutes more. Adjust heat to keep steady bubbling without smoking.

6. 6

   Drain and keep crisp: transfer fritters to a rack set over a tray (or paper towels) and rest 2 minutes before serving so the centers set. Repeat with remaining batter, adding the remaining oil as needed to maintain depth and temperature. Serve warm or at room temperature for best aroma and texture.