Ramadan Day 19 --- Iftar Food

Potato and Egg Balls (Koo-Koo)

Potato and Egg Balls (Koo-Koo)

In Farsi we call this koo-koo. Although the name sounds funny, there is nothing funny about the taste. This delicious deep fried goodness is so crispy on the outside and so soft and cheesy in the inside. They taste best fresh, right off the stove. I usually go through one or two of them as I am frying them and before even serving them, but because it's Ramadan I had to hold back all the temptations until Iftar. These are great appetizer or just great for a afternoon snack. I made a lot since these are popular in my family. You can divide the recipe in half, if you don’t want to make so much. Also, I chose to make mine round, the beauty of koo-koo is that they really don’t have a specific shape. You can make them round like I did, flat or just freestyle them. The Farsi name does make me laugh, can you guys think of other funny food names.

The Recipe


PREPARATION 15 minutes

COOK TIME 15 minutes

SERVES 4-5


Ingredients

5 potatoes

6 eggs

5 Tbsp dried cilantro, dill, and parsley

3 Tbsp fresh parsley

1 tsp salt

1/2 tsp black pepper

½ cup all purpose flour

1 cup bread crumbs

2 oz mozzarella cheese cut into ½ inch cubes

2 cup cooking oil- for frying


Preparation

1. In a pot, add the potatoes and boil until soft

2. Peel the potatoes and smash them. Smash them until all the potatoes are broken down, you don’t want to make them too mushy

3. Add the potatoes in a large bowl and add 4 eggs, dried herbs, fresh parsley, salt, and pepper. Mix everything together, again you don’t want the potatoes to get very mushy. You should see small chunks of potatoes

4. Using an ice cream scoop or a spoon, scoop some of potatoes out and make balls - you can make the size to your preference. Insert mozzarella cubes in the center

5. Beat the remaining two eggs. Bread the balls by first dipping into the flour, then the beaten eggs, and finally rolling in the bread crumbs. Repeat these steps with all the balls

6. Heat the oil over medium heat. Deep fry the balls for 2-3 minutes turning both sides until golden brown

7. Dish out on a paper towel lined plate

10. Serve up. Enjoy!

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