Aruk - iraqi vegetable patties
These are a great version of potato fritters with parsley, which lends its special flavor. I like to serve them hot in a pita with vegetables and tahini.
These are delicious eaten straight out of the pan, but be careful or before you know it, there’ll be none left! Complicated food isn’t for me. I much prefer simple and easy recipes, and most importantly, made with love.
Makes 20 patties
4 medium potatoes
1/3 bunch parsley
4 Tbsp flour
2 Tbsp oil for the batter
Ground black pepper
1 tsp salt
1. Grate the vegetables, chop the parsley and transfer to a bowl. Add the other ingredients.
2. Form into patties and squeeze out all the excess moisture. Heat 3 Tbsp of oil in a pan and fry the patties until they are crisp and golden on both sides. Remove from the pan and let drain on a plate lined with paper towels.
3. These don’t bake well. Stick to frying here.
Good to know…
You can eat these hot, cold, or at room temperature. Perfect for picnics. Serve with this dip for a heavenly combo. You can make these a day beforehand and heat them in the oven. You can’t make the batter ahead of time. Work quickly because a lot of moisture will drain out of the vegetables.