Makes about 20 small-bite servings
These crispy little bites can be filled with spare mashed potatoes for a Thanksgiving appetizer, or leftovers for a next-day reward for a busy host! Though they are best fried, you can brush them with oil and bake them at 425°F for a little less mess.
Ingredients
Filling
- 1 lb 8 oz russet potatoes, peeled and diced
- Salt, to taste
- 4 large eggs
- 1 lb feta, crumbled
- 4 teaspoons ground turmeric
- Freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
Egg Wash
- 1 large egg
- 2 tbsp whole milk
Cigars
- 20 egg roll wrappers
- Vegetable oil, as needed for frying
Directions
- To make the filling: Place the potatoes in a medium sauce pot with enough cold water to cover and sprinkle with salt. Bring to a boil over high heat, reduce the heat to establish a simmer, and cook until fork-tender. Drain, allow the potatoes to dry, and set aside until cool enough to handle. Mash the potatoes or, if desired, run them through a ricer.
- Whisk the eggs in a bowl and add the mashed potatoes, cheese, and turmeric. Season with salt, pepper, and nutmeg. Mix by hand until the mixture is well combined.
- To make the egg wash: Whisk the egg together with the milk to combine.
- To make the cigars: Lay an egg roll wrapper out on a clean work surface. Add 2 tablespoons of the filling. Roll the wrapper over once, enclosing the filling. Fold the sides inward and finish rolling the wrapper. Brush the edges with the egg wash to seal.
- In a deep fryer or a large, heavy-bottomed pot over medium heat, heat the oil to 350°F. Line a plate with paper towels. Working in batches so as not to overcrowd the pot, fry the cigars until golden brown, 1 to 2 minutes per batch. Using tongs or a skimmer, remove the fried cigars from the oil and transfer to the plate to drain briefly. Serve immediately.Chef’s Note When frying, it is important to always use a thermometer to regulate the oil’s temperature. To avoid getting burned, always use extreme caution when adding and removing items from the oil.
