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For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of the Temple lamp. This mashed potato-filled pastry is easy to put together using egg roll wrappers. Adapted from a recipe in Joyce Goldstein's cookbook, Saffron Shores.
- 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)
- Boil potatoes in salted water until they mash easily, about 15 minutes.
- Drain and mash with potato masher until smooth.
- In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
- Cook slowly--reduce heat if it starts to brown.
- When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
- In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
- In another small bowl, beat egg white to blend.
- Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
- Place about 1 1/2 teaspoons potato mixture in the center of each square.
- Brush edges lightly with egg white.
- Fold each square diagionally over filling to form a triangle; pinch edges to seal.
- Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
- 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.
- Fry until golden brown, turning once, 3 to 5 minutes total.
- Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
- Allow oil to return to 375 degrees F before you put in next batch.