Tunisian Potato Turnovers

1. 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. 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. 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. 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 375u00b0, 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 200u00b0 oven and keep warm up to 30 minutes. Allow oil to return to 375u00b0 between batches.

* Per serving · 4 servings · Values may vary.

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