RCI-SN.002.0297.001
Tunisian Potato Turnovers
Potato Appetizer for 12 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- russet potatoes - (1 lb total) peeled2 unitand cut into 1" chunks
- Onion - (6 oz) peeled1 unitchopped
- garlic cloves peeled2 unitminced
- 1 tablespoon
- 3 tablespoon
- 3 tablespoon
- drained capers rinsed1 tablespoonand coarsely chopped
- 1 teaspoon
- 1/2 teaspoon
- 1 unit
- egg roll wrappers - (6" square)12 unit
- 1 unit
Method
1
Boil the 1-inch potato chunks in salted water until tender, about 8-10 minutes, then drain thoroughly and set aside to cool slightly.
2
Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
1 minutes
4
Mash the cooled potatoes coarsely in a bowl, then stir in the onion-garlic mixture, parsley, cilantro, capers, salt, and black pepper until well combined.
5
Place 1 egg yolk in a small bowl and whisk with 1 tablespoon water to create an egg wash.
6
Lay out one egg roll wrapper in a diamond orientation and place 2 tablespoons of the potato filling in the center.
7
Fold the bottom corner of the wrapper up over the filling, then fold in the left and right corners, and finally fold down the top corner to seal, creating a triangle; brush the seams with egg wash.
8
Repeat with the remaining 11 wrappers and filling to create 12 turnovers total.
9
Heat vegetable oil to 350°F in a deep skillet or pot until shimmering.
10
Carefully add the turnovers to the hot oil in batches, frying for 2-3 minutes per side until golden brown and crispy.
11
Transfer the fried turnovers to a paper towel-lined plate to drain excess oil, then serve warm.