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Persian Potato Pancakes (Kookoo Sib Zamini)

Persian Potato Pancakes (Kookoo Sib Zamini) 4.000

Deb Lindsey for The Washington Post

Dec 13, 2016

Those who know regular potato latkes will notice right away that these are different in texture and appearance, as they start with cooked potato, use more eggs and are a lovely golden color inside.

Instead of making individual potato pancakes, you can spoon the whole batch into a single layer in the skillet, creating one large rosti-type pancake.

Serve with dill pickles, tomato slices and lettuce, or serve with baguette slices for sandwichmaking.

Make Ahead: The potatoes can be cooked, cooled, grated, covered and refrigerated a day or two in advance.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes about thirty 3-inch pancakes

Ingredients
  • 2 pounds red potatoes
  • Sea salt
  • 1 tablespoon flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground turmeric
  • Freshly ground black pepper
  • 5 large eggs, beaten
  • 6 tablespoons vegetable oil

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Directions

Scrub the potatoes. If they vary in size, cut the larger ones in half. Put all the potatoes in a large pot with a couple pinches of salt and cover with cool water by at least an inch. Bring to a boil over high heat, then reduce the heat to medium-low and cook for 30 to 40 minutes (depending on their size), until the potatoes are barely fork-tender. Drain and place in a bowl of cold water to cool completely.

Drain the potatoes and discard the potato skins. Use the large-holed side of a box grated to grate the cooled potatoes.

Whisk together the flour, baking powder and turmeric in a large mixing bowl. Season generously with salt and pepper. Add the grated potatoes and beaten eggs, mixing until well incorporated.

Heat the oil in a large skillet over medium heat. Use your hands to form oval or round patties, using all the potato mixture. Once the oil shimmers, add several patties to the pan, gently flattening them with the back of a wooden spoon. Cook for about 8 minutes, turning them once, until both sides are a rich golden brown.

Serve warm.

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Recipe Source

Adapted from Potomac resident Ellie Dayan.

Tested by Susan Barocas.

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Nutritional Facts

Calories per serving (based on 6, using 5 tablespoons of oil): 280


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 3g 15%

Cholesterol: 155mg 52%

Sodium: 240mg 10%

Total Carbohydrates: 28g 9%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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