Aruk—Iraqi Style Latkes
3 russet potatoes 1 large yellow onion, finely diced 2 eggs, beaten 3 tablespoons flour or potato starch 1/2 cup green scallions, finely chopped 1 cup Italian parsley, finely chopped 1 cup baby spinach, finely chopped 1 teaspoon turmeric 1/2 teaspoon sweet paprika 1/2 teaspoon allspice 1/2 teaspoon garlic powder 1 tablespoon kosher salt Freshly ground black pepper, to taste Vegetable oil for frying
1. Boil potatoes in their skin until fork tender.
2. Cool, then peel and roughly mash in a big bowl.
3. Add onions, eggs, flour, scallions, parsley, spinach and all the spices.
4. Mix thoroughly.
5. Cover and refrigerate for 30 minutes to an hour.
6. Fill a nonstick frying pan with vegetable oil and heat over medium high.
7. Rub your hands with additional oil and shape mixture into 3 inch patties.
8. Place patties Into the hot oil and fry until they are a deep golden brown.
9. Serve hot or cold with your choice of dipping sauce, like tahini or amba aioli.
