Tunisian Potato Turnovers

Ingredients

• 1 lb russet potato, peeled and cut into 1 inch chunks
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 tablespoon olive oil
• 3 tablespoons minced 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 egg roll wraps (6-inch squares)
• vegetable oil (for frying)

Directions

1. 1

   Boil potatoes in salted water until they mash easily, about 15 minutes.

2. 2

   Drain and mash with potato masher until smooth.

3. 3

   In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.

4. 4

   Cook slowly--reduce heat if it starts to brown.

5. 5

   When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.

6. 6

   In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.

7. 7

   In another small bowl, beat egg white to blend.

8. 8

   Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).

9. 9

   Place about 1 1/2 teaspoons potato mixture in the center of each square.

10. 10

    Brush edges lightly with egg white.

11. 11

    Fold each square diagionally over filling to form a triangle; pinch edges to seal.

12. 12

    Pour 2 inches of oil into a heavy 5-quart pan over medium heat.

13. 13

    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.

14. 14

    Fry until golden brown, turning once, 3 to 5 minutes total.

15. 15

    Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.

16. 16

    Allow oil to return to 375 degrees F before you put in next batch.