Saed News: Potato Kuku is one of the simple and delicious Iranian dishes, usually served as a snack or main dish. This Kuku is made with boiled potatoes, eggs, onions, salt, and pepper, and you can also add various spices or vegetables to it as desired. The potato Kuku has a soft and tender texture and is easily fried in a pan.
According to Saed News' cooking service, the Kuku is like a lifesaver for us Iranians. Whenever we come home exhausted from work and don't have much time to cook, Kuku is the first and best option that comes to the rescue. We can quickly make it and prepare a fast dinner or lunch. Iranians usually prefer potato Kukus and herb Kukus more than other types, and these two versions are the most popular.
But eggplant Kuku, zucchini Kuku, vegetable Kuku, chicken Kuku, and others also belong to the Kuku category, which require a bit more effort to prepare compared to the herb or potato Kukus. You can make your regular potato Kuku a little fancier by adding a few ingredients to turn it into a tastier dish. The basic potato Kuku typically made with potatoes and eggs, but you can use breadcrumbs to make it even more delicious and unique at home. So, follow along with us for the recipe for crispy potato Kuku.
Medium potatoes: 5
Large egg: 1
Fine breadcrumbs: 1 full small bowl
Salt, turmeric, black pepper, and chili powder: to taste
Cooking oil: as needed
To make this delicious potato Kuku, first boil the potatoes and let them cool completely.
Afterward, grate or mash the cooled, boiled potatoes.
Add the egg, 1 tablespoon of breadcrumbs, salt, black pepper, turmeric, and chili powder to the grated potatoes and knead the mixture well by hand.
Heat some oil in a frying pan over medium heat until hot.
Now, take about the size of a small mandarin from the mixture and shape it with your hands. Coat both sides of the Kuku in breadcrumbs and fry it in the hot oil until golden brown. Enjoy your meal!
When making potato Kuku, it's best to avoid using onions, as they can make the Kuku soggy. If you want an onion flavor, use onion powder instead, which is available in spice shops.
The number of eggs depends on the amount of potatoes. For four medium potatoes, two small eggs are enough. If your eggs are large, use one egg instead of two.
One of the most important tips to prevent the Kuku from sticking to the pan or falling apart is making sure the oil is hot enough. Always wait until the oil is fully heated before adding the Kuku to the pan.
