Dairy-Free Sigara Böreği (Fried Cheese Rolls)

Instructions

1. 1Place the 2 medium Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes, let them cool slightly, then peel them and mash them thoroughly in a medium bowl.
2. 2While the potatoes are boiling, heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat. Add the 0.5 medium onion, chopped, and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
3. 3Add the sautéed onion to the bowl with the mashed potatoes. Stir in the 0.25 cup parsley, chopped, 1 teaspoon dried mint, 0.5 teaspoon red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix everything together until well combined.
4. 4Lay out the 8 sheets of phyllo dough. Cut each sheet in half lengthwise to create long strips.
5. 5Place about 1 tablespoon of the potato filling at the wide end of each phyllo strip. Fold the phyllo strip diagonally over the filling to create a triangle shape, continuing to fold diagonally up the strip until you reach the end. Tuck in any remaining dough.
6. 6Pour the 2 cups of vegetable oil into a large, deep skillet or pot. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny piece of phyllo dough into it; it should sizzle immediately.
7. 7Carefully place the filled phyllo rolls into the hot 175°C vegetable oil, being careful not to overcrowd the pan. Fry the rolls for 2-4 minutes per side, until they are golden brown and crispy.
8. 8Using a slotted spoon or tongs, remove the fried rolls from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Serve the Dairy-Free Sigara Böreği warm.

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