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These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make.
Friday lunches in traditional Jewish households are light, easy to fix, and often meatless, to leave room for the substantial Shabbat meals that lie ahead. So in Jewish Iraqi homes, you’ll often find these fragrant, golden-green latkes made with loads of fresh herbs, because they come together with minimal effort. Unlike the more familiar and labor-intensive Ashkenazi latkes, made with raw grated potato, these use mashed, precooked potatoes, resulting in crispy patties with a soft interior.
Place whole potatoes in a large pot and cover with water.
Bring to a boil and cook for about 7-10 minutes, 12-15 for larger potatoes. Using a fork, check to make sure the potato is still firm. Strain and set aside to cool.
Once cool, using the large side of a box grater, grate the potato and onions over a large mixing bowl. Add spices, herbs, salt and pepper and mix thoroughly. Add eggs and flour and mix well again.
In large skillet add 2 inches of oil and place over medium-high heat. While the oil is heating form mixture into patties about 3 inches in diameter.
Fry until golden brown on both sides. Remove and place on paper towel. Immediately season with salt.
• Try adding other vegetables and/or spices to the mix (just make sure to squeeze out any excess water if they are particularly juicy). Add them raw to the mix and you'll get a nice crunch. A few ideas: shredded carrot and Hawayej, celery and Ipshahan N1, or shredded zucchini and Apollonia N29.
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