Tunisian Potato Turnovers - cooking recipe

Ingredients

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)

Preparation

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.