Tunisian Potato Turnovers

Description
Vegetable Appetizer for 12 servings

Ingredients

 * 2 russet potatoes - (1 lb total) peeled, and cut into 1" chunks
 * 1 onion - (6 oz) peeled, chopped
 * 2 garlic cloves peeled, minced
 * 1 tablespoon olive oil
 * 3 tablespoon minced Italian parsley
 * 3 tablespoon minced fresh cilantro
 * 1 tablespoon drained capers rinsed, and coarsely chopped
 * 1 teaspoon salt
 * 1/2 teaspoon freshly-ground black pepper
 * 1 egg separated
 * 12 egg roll wrappers - (6" square)
 * Vegetable oil for frying

Directions

 * 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) 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) 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) 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 375 degrees, 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 towelulined 10- by 15-inch baking sheets in a 200 degrees oven and keep warm up to 30 minutes. Allow oil to return to 375 degrees between batches.
 * 5) This recipe yields 4 dozen turnovers; 12 to 16 appetizer servings.