Description
Aruk, Iraqi Style Latkes, are a savory and herbaceous twist on traditional potato pancakes featuring mashed potatoes mixed with fresh greens and aromatic spices. These golden, crispy patties are fried to perfection and make a delicious appetizer or side dish bursting with Middle Eastern flavors.
Ingredients
Produce
- 3 russet potatoes
- 1 large yellow onion, finely diced
- ½ cup chopped scallions
- 1 cup chopped parsley
- 1 cup chopped spinach
Pantry
- 3 tbsp flour (or chickpea flour for gluten-free)
- 1 tsp turmeric
- ½ tsp paprika
- ½ tsp allspice
- ½ tsp garlic powder
- 1 tbsp salt
- freshly ground black pepper, to taste
- vegetable oil, for frying
Dairy & Eggs
- 2 eggs, beaten
Instructions
- Cook the potatoes: Place the whole unpeeled potatoes in a large pot and cover with water. Bring to a boil, then simmer for 20–25 minutes until a fork pierces them easily, indicating they are tender.
- Peel and mash: Drain the potatoes and allow them to cool for about 15 minutes. Once cool enough to handle, peel off the skins and mash the potatoes in a large mixing bowl until mostly smooth but leaving some bits for texture.
- Combine ingredients: Add the finely diced onion, chopped scallions, parsley, spinach, beaten eggs, flour, turmeric, paprika, allspice, garlic powder, salt, and freshly ground black pepper to the mashed potatoes. Stir well for 2–3 minutes until thoroughly combined and the mixture is flecked with herbs and spices.
- Chill the batter: Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the mixture, making it easier to shape the patties and improving frying results.
- Shape the latkes: Wet your hands with cold water to prevent sticking. Scoop about ¼ cup of the mixture and shape into a 3-inch wide flat patty. Repeat quickly with the remaining batter.
- Heat the oil: Pour vegetable oil into a large frying pan to a depth of about ¼ inch. Heat over medium-high heat for 5 minutes until the oil shimmers, indicating it is hot enough for frying.
- Fry the patties: Carefully place 3–4 patties into the hot oil without overcrowding the pan. Fry each side for 3–4 minutes until golden brown and crisp.
- Drain and serve: Use a slotted spoon to transfer the cooked patties to a plate lined with paper towels. Let drain for 1–2 minutes. Serve warm with yogurt, tahini sauce, amba, or your favorite dipping sauce.
Notes
- Using chickpea flour instead of regular flour makes this recipe gluten-free.
- Be careful not to overcrowd the pan while frying to ensure even cooking and crispiness.
- The 30-minute chilling step is important for a firm batter that holds its shape better during frying.
- Serve the latkes with traditional Middle Eastern sauces such as amba or tahini for an authentic experience.
- Leftover latkes can be reheated in a skillet for best texture retention.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Iraqi
