Tunisian Potato Turnovers
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12-16 appetizer servings
Description:
For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of the Temple lamp. This mashed potato-filled pastry is easy to put together using egg roll wrappers. Adapted from a recipe in Joyce Goldstein’s cookbook, Saffron Shores.
Recipe Category: Potato
Keywords: Vegetable, Southwest Asia (Middle East), Asian, European, Christmas, Hanukkah, Less than 60 Minutes, For Large Groups, Deep Fried
Ingredients:
- 1 russet potato
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 3 tablespoons parsley
- 3 tablespoons fresh cilantro
- 1 tablespoon capers
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 egg
- 12 egg roll wrappers
Nutritional Information (per serving):
- Calories: 35.9
- Fat Content: 0.5g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 5.1mg
- Sodium Content: 101.8mg
- Carbohydrate Content: 6.6g
- Fiber Content: 0.4g
- Sugar Content: 0.2g
- Protein Content: 1.1g
Instructions:
- Begin by boiling the russet potato in salted water until it mashes easily, which should take about 15 minutes.
- Drain the potato and mash it with a potato masher until smooth. Set aside.
- In a small frying pan over medium heat, stir the finely chopped onion and garlic cloves in olive oil until the onion becomes very limp, which usually takes about 10 minutes.
- Ensure to cook slowly and reduce the heat if the mixture starts to brown too quickly.
- Once the onions are soft, stir in the mashed potatoes, chopped parsley, chopped cilantro, capers, salt, and pepper, mixing everything together well.
- In a separate small bowl, beat the egg yolk until blended, then add it to the potato mixture and mix thoroughly.
- In another small bowl, beat the egg white until blended.
- Cut each egg roll wrapper into four squares and keep them covered with plastic wrap until ready to use to prevent drying out.
- Place about 1 1/2 teaspoons of the potato mixture in the center of each square.
- Lightly brush the edges of the square with the beaten egg white.
- Fold each square diagonally over the filling to form a triangle, then pinch the edges to seal them.
- Pour about 2 inches of oil into a heavy 5-quart pan and heat it over medium heat until it reaches 375 degrees Fahrenheit.
- Using a slotted spoon or a mesh basket, and working in batches of 6 to 12 (cook only what will fit easily in one layer), carefully lower the turnovers into the hot oil.
- Fry until they turn golden brown, turning once, which should take about 3 to 5 minutes in total.
- Once fried, transfer the turnovers to paper towel-lined baking sheets and keep them warm in a 200 degree Fahrenheit oven for up to 30 minutes.
- Ensure the oil returns to 375 degrees Fahrenheit before frying the next batch of turnovers.
These Tunisian Potato Turnovers are a delightful blend of flavors and textures, perfect for celebrating Hanukkah or any festive occasion. Enjoy the crispy exterior and creamy potato filling with your family and friends!
