Crispy Creamy Iraqi Aruk
Aruk—Iraqi Style Latkes
3 russet potatoes
1 large yellow onion, finely diced
Two eggs, beaten
3 tablespoons flour
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
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Boil potatoes in their skin until fork tender.
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Cool, then roughly mash in a big bowl.
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Add onions, eggs, flour, scallions, parsley, spinach and all the spices.
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Mix thoroughly.
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Cover and refrigerate for 30 minutes to an hour.
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Fill a nonstick frying pan with vegetable oil and heat over medium high.
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Rub your hands with additional oil and shape mixture into 3 inch patties.
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Place patties Into the hot oil and fry until they are a deep golden brown.
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Serve hot or cold with your choice of dipping sauces.
