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Shared by Jazzie Einalhori

Shami (Potato and Onion Fritter) With Spinach and Onion Spread

Yield: 16 - 18 frittersTime: 2h

Shami (Potato and Onion Fritter) With Spinach and Onion Spread

Yield: 16 - 18 frittersTime: 2h

This recipe was shared by Jazzie Einalhori. Read more about her family in "From Shiraz to Los Angeles and Israel, Shami Is This Family’s Friday Snack." 


For the Spinach and Onion Spread:

  • 4 tablespoons kosher salt
  • 2 yellow onions, thinly sliced
  • ¼ cup vegetable oil
  • 2 tablespoons ground turmeric
  • 2 bunches of spinach, de-stemmed
  • Salt to taste

For the Shami:

  • 5 russet potatoes (about 2.5 lbs)
  • 1 yellow onion, peeled
  • 2 eggs
  • 1 ½ tablespoons kosher salt
  • ¼ cup reserved turmeric oil from the spinach and onion spread
AppetizersVegetarianKosher for PassoverPareveGluten FreeMiddle East


  • Step 1

    Make the spinach and onion spread: Fill a large pot with water and place it over high heat. Add 4 tablespoons of kosher salt into the pot and bring the water to a boil, about 10 to 15 minutes.

  • Step 2

    Place a medium saucepan over medium to low heat. Add ¼ cup vegetable oil.

  • Step 3

    Once the oil is hot, place the onions into the pan and saute for about 15 to 20 minutes until caramelized.

  • Step 4

    Set a colander over a large heatproof bowl. Transfer the caramelized onions with the cooking oil into the colander and allow to drain for about 10 to 15 minutes. Reserve the drained turmeric oil in a bowl and set it aside for the shami (potato and onion fritters).

  • Step 5

    Place the spinach in the large pot with boiling water and allow it to blanch for about 5 minutes until the spinach is tender. Drain the spinach over a colander and squeeze any excess liquid. Transfer the spinach to the bowl with the onions. Mix the spinach and onions to combine well.

  • Step 6

    Make the shami: Place the potatoes in a large pot and cover with cold water. Place the pot over high heat and bring it up to a boil, about 15 to 30 minutes. Reduce the flame to medium heat and boil the potatoes until they are fork-tender, another 20 to 30 minutes.

  • Step 7

    Drain the potatoes and allow them to cool for about 5 to 10 minutes until they can be handled. Peel the potatoes and grate them into large bowl with a box grater.

  • Step 8

    Grate the onion into the bowl with the potatoes. Add the eggs and salt into the bowl and mix to combine well.

  • Step 9

    Line a large sheet pan with paper towels. Set aside.

  • Step 10

    Place a large saucepan over medium heat and add about 2 tablespoons of turmeric oil. Allow the oil to heat up, about 3 to 5 minutes.

  • Step 11

    Scoop 1 generous tablespoon of the mixture into the palm of your hands and shape it into a flat circular patty with a 2 inch diameter. Gently place the patty into the saucepan and continue placing patties into the pan, about 6 patties should fit into the pan.

  • Step 12

    Fry the patties on each side until golden brown, about 2 minutes per side. Place the fried patties onto paper towels to drain any excess oil. Continue frying the fritters in batches.

  • Step 13

    Serve the shami hot with a generous squeeze of lemon juice and spinach and onion spread. You can serve the shami in a sandwich with any type of bread, a piece of romaine lettuce, cilantro, and sliced tomato and cucumbers.