Tunisian Potato Turnovers
Yield: Makes 4 dozen turnovers; 12 to 16 appetizer servings
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Amount per serving
- Calories: 123
- Calories from fat: 36%
- Protein: 3.4g
- Fat: 4.9g
- Saturated fat: 0.7g
- Carbohydrate: 16g
- Fiber: 1.3g
- Sodium: 240mg
- Cholesterol: 15mg
- 2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
- 1 onion (6 oz.), peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon olive oil
- 3 tablespoons minced Italian parsley
- 3 tablespoons minced fresh cilantro
- 1 tablespoon drained capers, rinsed and coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- 1 large egg, separated
- 12 square (6 in.) egg roll wrappers
- Vegetable oil for frying
- 1. In a 3- to 4-quart pan over high heat, bring potatoes and 2 quarts water to a boil; cover, reduce heat, and simmer until potatoes mash easily, about 15 minutes. Drain and transfer to a bowl; mash with a potato masher until smooth.
- 2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes (if onion begins to brown, reduce heat to medium-low). Stir into potatoes, along with parsley, cilantro, capers, salt, and pepper. In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
- 3. In another small bowl, beat egg white to blend. Cut each egg roll wrapper into four squares (keep covered with plastic wrap until ready to use). Place about 1 1/2 teaspoons potato mixture in the center of each square. Brush edges lightly with egg white. Fold each square diagonally over filling to form a triangle; pinch edges to seal.
- 4. Pour 2 inches of oil into a heavy 5- to 6-quart pan over medium-high heat (or use a deep-fryer and follow manufacturer's recommendation for depth of oil). When oil reaches 375°, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (pastries should 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 10- by 15-inch baking sheets in a 200° oven and keep warm up to 30 minutes. Allow oil to return to 375° between batches.
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