Tunisian Potato Turnovers Recipe

Name: Tunisian Potato Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Boil potatoes in salted water until they mash easily, about 15 minutes.
2
Drain and mash with potato masher until smooth.
3
In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
4
Cook slowly--reduce heat if it starts to brown.
5
When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
6
In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
7
In another small bowl, beat egg white to blend.
8
Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
9
Place about 1 1/2 teaspoons potato mixture in the center of each square.
10
Brush edges lightly with egg white.
11
Fold each square diagionally over filling to form a triangle; pinch edges to seal.
12
Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
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
Fry until golden brown, turning once, 3 to 5 minutes total.
15
Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
16
Allow oil to return to 375 degrees F before you put in next batch.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tunisian Potato Turnovers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tunisian Potato Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions