Tunisian Potato Turnovers

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READY IN: 1hr
SERVES: 48

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil potatoes in salted water until they mash easily, about 15 minutes.
  • Drain and mash with potato masher until smooth.
  • In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
  • Cook slowly--reduce heat if it starts to brown.
  • When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
  • In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
  • In another small bowl, beat egg white to blend.
  • Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
  • Place about 1 1/2 teaspoons potato mixture in the center of each square.
  • Brush edges lightly with egg white.
  • Fold each square diagionally over filling to form a triangle; pinch edges to seal.
  • Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
  • When oil reaches 375 degrees F, 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) lower pastries into oil.
  • Fry until golden brown, turning once, 3 to 5 minutes total.
  • Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
  • Allow oil to return to 375 degrees F before you put in next batch.
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