Kuku-ye Sibzamini (کوکو سیب زمینی) — Persian Cheddar Potato Frittters

• 700 gRusset potatoes, peeled (about 4 medium; grate on large holes)
• 150 gYellow onion, peeled (1 medium; grate on large holes)
• 3 largeEggs (room temperature)
• 120 gCheddar cheese, sharp, grated (use a dry, aged Cheddar for best browning)
• 7 gFine salt (about 1 1/4 tsp, plus more to taste)
• 1 tspBlack pepper, freshly ground
• 80 mlVegetable oil (about 1/3 cup, for shallow-frying; add more if needed)

Instructions

1. 1

   Grate the potatoes and onion on the large holes of a box grater into a large bowl. Sprinkle with the salt, toss, then let stand 10 minutes to draw out moisture. Transfer to a clean kitchen towel and wring firmly for 1–2 minutes until very dry; this prevents sogginess and helps crisping.

2. 2

   Return the squeezed potato-onion mixture to the bowl. Add the eggs, grated Cheddar, and black pepper. Mix with a fork or clean hands for 45–60 seconds until evenly combined and the eggs coat everything; the mixture should hold together when pressed. Rest 5 minutes so the starches hydrate and bind.

3. 3

   Heat a large nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add 60 ml (1/4 cup) oil and heat 60–90 seconds until shimmering. Scoop about 60 g (roughly 1/4 cup) per patty, press to 1–1.5 cm thick, and carefully place in the pan without crowding.

4. 4

   Fry the patties 3–4 minutes on the first side, adjusting heat so they sizzle steadily without smoking. Flip and fry 3–4 minutes more until deep golden and the center feels set when gently pressed. Transfer to a rack or paper towels; sprinkle with a small amount of salt while hot.

5. 5

   Repeat with remaining mixture, adding the remaining 20 ml oil as needed between batches and allowing it to reheat 30–45 seconds before adding new patties. Serve warm for the crispiest crust, or hold in a 120°C (250°F) oven for up to 20 minutes on a rack to stay crisp.