Kuku Sibzamini (کوکو سیب‌زمینی) — Crispy Persian Potato Cakes

• 700 gYukon Gold potatoes, peeled (Cut into 3 cm chunks for even boiling.)
• 120 gYellow onion, grated (Squeeze firmly to remove excess juice.)
• 3Eggs (Large eggs, about 50 g each without shell.)
• 20 gAll-purpose flour (Helps the cakes hold and crisp.)
• 4 gBaking powder (About 1 tsp.)
• 2 gGround turmeric (About 1 tsp.)
• 6 gFine salt (About 1 tsp.)
• 1 gGround black pepper (About 1/2 tsp.)
• 90 mlNeutral frying oil (sunflower or canola) (Use 60 ml initially, then add as needed.)

Instructions

1. 1

   Boil the potatoes in a pot of water until fully tender, 12–15 minutes after the water comes to a steady simmer. Drain well, then return the potatoes to the hot pot for 60 seconds to steam off moisture so the kuku won’t turn soggy.

2. 2

   Mash the hot potatoes until smooth, then spread them in a wide bowl and let them cool for 8–10 minutes. Cooling is important because very hot potatoes can scramble the eggs and make the mixture gluey.

3. 3

   Grate the onion and squeeze it hard in your hands (or in a clean towel) until it is mostly dry. Add the drained onion to the potatoes, then mix in the eggs until the batter looks cohesive and thick.

4. 4

   Add flour, baking powder, turmeric, salt, and black pepper, then mix thoroughly for 30–45 seconds. The mixture should be thick enough to mound on a spoon; if it feels loose, rest it 5 minutes so the flour hydrates and tightens.

5. 5

   Heat 60 ml oil in a 28–30 cm nonstick or well-seasoned skillet over medium heat until shimmering, about 175°C if using a thermometer. Scoop the mixture into 8 patties (about 85–95 g each) and gently flatten to about 1.5 cm thick so the centers cook through.

6. 6

   Fry for 4–5 minutes on the first side until deeply golden and crisp, adjusting heat so the oil bubbles steadily but does not smoke. Flip carefully and fry 4–5 minutes more; add 15–30 ml oil if the pan looks dry to keep the crust evenly browned.

7. 7

   Transfer to a rack or paper-lined tray and rest for 3 minutes so the crust sets and stays crisp. Serve warm or at room temperature, as is traditional for Persian kuku dishes.