Potato Turnovers

== Description ==
Potato Turnovers
== Ingredients ==
 
* 2 1/2 pounds russet potatoes, scrubbed and quartered
* 1 teaspoon salt
* 1/4 cup olive oil
* 1/2 small Onion, finely diced
* 2 tablespoons capers, drained
* 10 green or black olives, pitted and chopped
* 10 fresh flat-leaf parsley sprigs, minced
* 1 teaspoon red pepper flakes
* 1/*2 teaspoon freshly ground black pepper
* 14 7-inch-square Chinese egg roll skins
* vegetable oil for frying
* lemon wedges for garnish
 
== Directions ==
Place the potatoes in a large saucepan filled with cold water to
cover. Add the salt and cook, partially covered, for 25 to 30
minutes, or until a knife pierces a Potato easily. Drain, reserving
1 cup of the cooking liquid, and let the potatoes cool. Peel them
and return them to the pot. Using a masher or a ricer, mash the
potatoes until smooth. Add enough of the reserved cooking liquid
to obtain a thick puree. Stir in the olive oil, Onion, capers,
, parsley, pepper flakes, and black pepper until well blended.
Line a baking sheet with paper towels. Set aside. Separate the egg
roll skins and place them on a clean surface. Place 1/4 cup of the
Potato mixture in the center of each egg roll skin. Fold over to
make a triangular-shaped turnover. Seal the edges with water.
Into a medium skillet, pour oil to a depth of 1/2 inch. Heat it
over medium heat to 325 F, or until a piece of egg roll skin
sizzles slowly when added. (If the oil is too hot, the dough will
cook before the filling is heated through.) Carefully set one breik
at a time in the oil. Fry until golden brown, 2 to 3 minutes on
each side. Drain well on paper towels. Serve immediately with lemon
wedges. Repeat to cook the remaining turnovers.
Category:Black olive Recipes
Category:Caper Recipes
Category:Potato Recipes
Category:Potato Side Dish Recipes
Category:Recipes that need photos
Category:Russet potato Recipes
Category:Tunisian Recipes
Category:Tunisian Vegetarian