Armenian Bulgur And Potato Balls Recipe

Ingredients for Armenian Bulgur And Potato Balls

• 1 lb potatoes
• 1 cup bulgur
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• Black Pepper
• 2 tablespoons olive oil + oil for frying
• Onions
• Olive Oil
• Ground Allspice
• Pine Nuts
• Currants
• Tahini

How to Make Armenian Bulgur And Potato Balls

1. Scrub 1 lb of potatoes thoroughly.
2. Boil the potatoes in their skins until tender (about 20-25 minutes). Drain, peel, and mash well.
3. Place 1 cup of bulgur in a small bowl, cover with cold water, and let stand for 5 minutes.
4. Drain the bulgur in a fine-mesh sieve, pressing firmly to remove excess water.
5. In a large bowl, combine the mashed potatoes, bulgur, 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until a thick, cohesive paste forms.
6. While the potato mixture sits, prepare the filling: Sauté 1/2 cup finely chopped onion in 2 tablespoons olive oil until softened. Transfer to a bowl.
7. Season the sautéed onions with salt and pepper to taste.
8. Shape the bulgur/potato mixture into 1-inch balls. Flatten each ball slightly in your hand.
9. Place about 1 teaspoon of the onion filling in the center of each flattened ball. Gently close the potato mixture around the filling, forming a smooth, oval-shaped croquette.
10. Repeat with the remaining mixture and filling.
11. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the croquettes in batches for 6-8 minutes, turning occasionally, until golden brown and heated through.
12. Remove the croquettes with a slotted spoon and drain on paper towels to absorb excess oil.
13. Serve the Armenian Bulgur and Potato Croquettes hot or warm. Enjoy!