Aruk are the Iraqi Jews version of potato latkes. They are made with mashed boiled potatoes and lots of herbs and spices before being portioned into patties for frying. Easier than traditional Ashkenazi potato latkes, these patties might become your new go to.
The secret to a good Aruk, according to my mom, is to use lots of fresh herbs and green onions!
It will be perfect for Hanukkah served with fresh vegetables!
Ingredients
Servings 36 patties
- 15 small golden potatoes peeled
- 1 teaspoon salt
- 5 scallions/green onions including the green part
- Handful chopped parsley
- Handful chopped dill
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon baharat
- 2 eggs
- 2 tablespoons all purpose flour
- Oil for frying
Nutritional Facts
Nutrition Facts
Aruk - Iraqi Latkes
Amount per Serving
Calories
74
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
9
mg
3
%
Sodium
73
mg
3
%
Potassium
310
mg
9
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
57
IU
1
%
Vitamin C
14
mg
17
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large pot place the peeled potatoes with salt and cover with water.
- On medium heat boil the potatoes for about 25 minutes until they start to soften. Drain and place in a bowl.
- Using a potato masher, roughly mash the potatoes so it’s still chunky. Add green onions, parsley, dill, black pepper, turmeric, paprika, garlic powder, baharat, eggs, and flour. Mix well.
- Using a deep saute pan pour oil to ¼-inch depth. Heat over medium high heat.
- Using a tablespoon, make patties from the mixture and fry them on the pan for 2-3 minutes from each side until they are golden.
- Place the Aruk patties on a nice plate with fresh vegetables and serve hot.
