(2017) Persian Potato Pancakes

Recipe Author: Conne Ward Cameron

Adapted from Saveur magazine where they always have interesting international recipes.


The little bag of potatoes 7 large eggs 1 1/3 cups cilantro, roughly chopped and lightly packed 2 cloves of garlic, smashed into a paste 1/2 teaspoon turmeric Pinch of saffron, optional Kosher salt to taste 2/3 cup canola oil


Boil the potatoes in lightly salted water until just tender. Cool and then grate the cooked potatoes into a large bowl. Stir in the eggs, cilantro, garlic, turmeric and saffron, if using. Season to taste.

Heat oil in a large skillet over medium-high heat and add potato batter by the tablespoon. Fry each side until golden brown. Drain on a wire rack and repeat until all batter is cooked. Delicious with yogurt.