Equipment
* optional
Ingredients
Filling
- 200 g potatoes, peeled and cubed
- 15 ml olive oil
- 1 yellow onion, finely chopped
- 2 garlic, minced
- 250 g chicken breast, finely diced
- 3 g turmeric, ground
- 5 g salt
- 2 g black pepper, freshly ground
- 15 g fresh parsley, finely chopped
- 15 ml lemon juice, freshly squeezed
- 100 g mozzarella cheese, shredded
- 1 egg, lightly beaten
Wrappers & Frying
- 12 spring roll wrappers, thawed if frozen
- 1 egg, beaten
- 1000 ml neutral oil, for deep frying
Nutrition (per serving)
Method
Place the cubed potatoes in a medium saucepan, cover with salted water, and bring to a boil. Cook until fork-tender, about 12 minutes. Drain thoroughly, mash until smooth, and set aside to cool slightly.
Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Add the finely diced chicken breast, turmeric, salt, and black pepper to the pan. Cook, stirring frequently, until the chicken is completely opaque and reaches an internal temperature of 74C/165F, about 6 to 8 minutes. Remove from heat.
In a large mixing bowl, combine the mashed potatoes, cooked chicken mixture, chopped parsley, lemon juice, shredded mozzarella, and 1 lightly beaten egg. Mix thoroughly until a cohesive filling forms.
Place one spring roll wrapper on a clean surface oriented as a diamond. Place about 45 grams of filling in a log shape near the bottom point. Fold the bottom point up over the filling, fold in both sides tightly, and roll upward into a tight cigar shape. Brush the top point with the remaining beaten egg to seal. Repeat for all wrappers.
Pour the neutral oil into a Dutch oven or deep pot to a depth of at least 5 centimeters. Heat the oil to 170C/340F. Carefully lower 3 to 4 pastries into the hot oil and fry until golden brown and blistered, about 4 minutes, turning occasionally.
Use tongs to transfer the fried pastries to a wire rack set over a baking sheet to drain excess oil. Serve warm with additional lemon wedges if desired.
Chef's Notes
- While traditional Doigts de Fatima use a North African pastry called brick or malsouka, spring roll wrappers are an excellent, accessible substitute that provides a wonderfully shatter-crisp exterior.
- For the best texture, ensure your chicken is diced incredibly fine. Some cooks prefer to pulse the cooked chicken in a food processor for a few seconds before mixing it with the potato to ensure a smooth, uniform filling.
- Do not overfill the wrappers. A slender, elegant cigar shape ensures the filling heats through perfectly by the time the wrapper reaches its ideal golden color.
- If you want to prepare these ahead of time for a gathering or for Iftar, roll them completely and freeze them on a baking sheet. Once solid, transfer to a bag. You can fry them directly from frozen.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat in a 200C oven until crispy; do not microwave.
Freezer: 3 months — Freeze unfried pastries in a single layer, then transfer to a bag. Fry directly from frozen, adding 2-3 minutes to the frying time.
