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
Boil potatoes in their skin until fork tender.
Cool, then roughly mash in a big bowl.
Add onions, eggs, flour, scallions, parsley, spinach and all the spices.
Cover and refrigerate for 30 minutes to an hour.
Fill a nonstick frying pan with vegetable oil and heat over medium high.
Rub your hands with additional oil and shape mixture into 3 inch patties.
Place patties Into the hot oil and fry until they are a deep golden brown.
Serve hot or cold with your choice of dipping sauces.