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- 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
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.