Delicious Potato Fritters Recipe You’ll Love to Eat with Your Fingers

Preparation time: 20 minutes
Cooking time: 30–40 minutes
Freezer friendly: No
Servings: 8–10

Ingredients for Potato Khagineh

• Potatoes: 500 g

• Eggs: 3–4

• Vanilla: ¼ tsp

• Yogurt: 15 g (1 tbsp)

• Baking powder: 3 g (1 tsp)

• Vegetable oil for frying: 55 g (¼ cup)

• Brewed saffron: 15 ml (1 tbsp)

Filling Ingredients

• Cinnamon: 6 g (1 tbsp)

• Chopped walnuts: 60 g (½ cup)

• Chopped pistachios: 60 g (½ cup)

Syrup Ingredients

• Water: 375 ml (1½ cups)

• Sugar: 300 g (1½ cups)

• Brewed saffron: 15 ml (1 tbsp)

Instructions

1. Boil the potatoes with their skin on.

2. Peel the potatoes, let them cool, then grate finely and mash with a fork.

3. Add brewed saffron and vanilla to the mashed potatoes.

4. Mix yogurt and baking powder, then combine with the potato mixture.

5. Add eggs one at a time, mixing well after each until fully incorporated. Ensure the mixture is not too runny so you can shape it easily in the pan.

6. Pour oil into a 20×15 cm pan. Preheat the oven to 350°F (175°C).

7. Spread half of the potato mixture evenly in the pan.

8. Sprinkle chopped walnuts and cinnamon over the mixture, then cover with the remaining potato mixture.

9. Bake in the oven for 15 minutes.

10. Meanwhile, heat water and sugar until the sugar dissolves. Add brewed saffron, bring to a boil once or twice, then remove from heat.

11. Pour the warm syrup over the cooled Khagineh.

12. Arrange on a serving plate and garnish with cinnamon, chopped walnuts, and pistachios.

Tips

• You can also shape the Khagineh into small balls (walnut-sized), fill the center with walnuts and cinnamon, and fry them in oil until golden.