Tunisian Potato Turnovers

Tunisian Potato Turnovers
Photo by James Carrier

Ingredients

  • Vegetable oil for frying
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon salt
  • 1 onion (6 oz.), peeled and chopped
  • 12 square (6 in.) egg roll wrappers
  • Vegetable oil for frying
  • 1 large egg, separated
  • + 16 more ingredients
    • 2 cloves garlic, peeled and minced
    • 1 onion (6 oz.), peeled and chopped
    • 12 square (6 in.) egg roll wrappers
    • 1 large egg, separated
    • 1 tablespoon drained capers, rinsed and coarsely chopped
    • 1 teaspoon salt
    • ½ teaspoon fresh-ground pepper
    • ½ teaspoon fresh-ground pepper
    • 1 tablespoon drained capers, rinsed and coarsely chopped
    • 2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
    • 3 tablespoons minced Italian parsley
    • 1 tablespoon olive oil
    • 3 tablespoons minced fresh cilantro
    • 1 tablespoon olive oil
    • 2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
    • 3 tablespoons minced Italian parsley

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, ...

View full recipe at My Recipes

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