Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, minty potato frittata(kuku). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This Kuku simzamini( persian potato frittata) was my childhood favourite. They are easy to make and tasty. Warm and cold both are good.
Minty potato frittata(kuku) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Minty potato frittata(kuku) is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Minty potato frittata(kuku):
- Make ready 400 grams potatoes
- Prepare 4 large eggs
- Prepare Half teaspoon turmeric powder
- Prepare Salt
- Make ready Cooking oil
- Prepare 2 tea spoons dried mint
- Make ready One-third teaspoon baking powder
- Make ready 1 table spoon chopped walnuts(optional)
It's really in a league of its own and. Add the vegetable mixture and cook over moderately low heat until lightly browned on the bottom and nearly set. Persian potato cakes use dried mint in the recipe whereas the American version uses green onion. American potato patties have cheese in them (usually cheddar) but Persian potato cakes don't use cheese.
Steps to make Minty potato frittata(kuku):
- Boil potatoes. When they are cooked and not too hot to handle, peel them and mash them in big bowl
- Add salt,turmeric,mint and chopped walnuts(if using). Crack the eggs and add to kookoo mixture in bowl. Mix them using a whisk or fork.When everything well combine and mixture become smooth,add baking powder and mix gently.
- Heat the oil in non-stick frying pan which has lid. When the oil hot, pour kuku mixture into the pan. Using back of a spoon make it flat and even. Cover the pan. Lower the flame. Let one side of kuku become golden about 30 minutes. Remove the lid. Cut kuku to 4 equal pieces. Turn the pieces and let them cook for about 15 minutes. Both sides should be golden crispy.
- Put kuku pieces on kitchen towel to absorb excess oil.
Some American potato cakes recipes call for breadcrumbs to coat the patties before frying. Pat dry the potatoes and onions. This zucchini frittata is like a vegetable quiche with no crust. So delicate with crispy golden edges. It is a gorgeous frittata with a rich flavor from the addition of spices, which also give an anti-inflammatory boost to the dish.
So that’s going to wrap this up with this exceptional food minty potato frittata(kuku) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
