Cucusebzaminee (Iranian Potatoes) Recipe
🥔🍳🌿
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Description
Cucusebzaminee, an Iranian delight, may sound simple, but it’s bursting with flavor. A favorite among kids for its finger-friendly appeal, this dish holds fond memories of my time in Iran, where my maid graciously shared her recipe secrets.
Ingredients
- 4 potatoes
- 1 onion
- 3-4 eggs
Nutritional Information (per serving)
- Calories: 352.8
- Fat: 3.9g
- Saturated Fat: 1.3g
- Cholesterol: 139.5mg
- Sodium: 76.9mg
- Carbohydrates: 68.2g
- Fiber: 8.8g
- Sugar: 4.6g
- Protein: 12.6g
Instructions
| Step | Description |
|---|---|
| 1 | Heat oil in a frying pan over medium heat, ensuring it doesn’t reach the smoking point. |
| 2 | Peel and grate the potatoes. Finely chop the onion. |
| 3 | In a large bowl, mix the grated potatoes, chopped onion, and eggs until well combined. |
| 4 | Using a large spoon, drop spoonfuls of the mixture into the hot oil, spreading them evenly. |
| 5 | Fry until golden brown and crispy, approximately 2-3 minutes per side. |
| 6 | Once cooked, transfer the Cucusebzaminee to a paper towel-lined plate to drain any excess oil. |
Tips
- For an extra kick of flavor, consider adding spices like cumin or paprika to the mixture.
- Serve hot with a side of yogurt or a refreshing salad for a complete meal.
- Ensure the oil is hot but not smoking to achieve crispy, golden-brown potatoes.
Enjoy the delightful crunch and savory goodness of these Iranian-style potatoes, perfect for a quick and satisfying meal!
