Kookoo Sibzamini

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the grated potato and grated yellow onion in a large bowl.

   Ca. 5 min.

2. 2

   Using your hands or a clean kitchen towel, squeeze as much liquid as possible from the grated mixture and discard the liquid.

   Ca. 5 min.

   Kokkens note: Removing excess moisture is crucial for achieving crispy patties.

3. 3

   Return the dry potato and onion mixture to the bowl and add the large eggs, turmeric powder, salt, and black pepper.

   Ca. 1 min.

4. 4

   Mix all ingredients together until thoroughly combined into a uniform batter.

   Ca. 1 min.

5. 5

   Heat the vegetable oil in a large non-stick skillet over medium heat.

   Ca. 2 min.

   Kokkens note: The oil should be hot enough to sizzle when a small drop of batter is added.

6. 6

   Spoon portions of the batter into the hot oil, flattening them gently with the back of a spoon to form round patties. Do not overcrowd the pan.

   Ca. 2 min.

   Kokkens note: Work in batches if necessary to ensure the patties cook evenly.

7. 7

   Fry for 5-7 minutes on the first side, until the edges are golden brown and crispy.

   Ca. 7 min.

8. 8

   Carefully flip the patties and cook for another 5-6 minutes on the second side until fully cooked and golden brown.

   Ca. 6 min.

9. 9

   Remove the kookoo from the skillet and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

10. 10

    Garnish with the optional fresh parsley and serve immediately.