Yield: 16 - 18 fritters
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.
Place a medium saucepan over medium to low heat. Add ¼ cup vegetable oil.
Once the oil is hot, place the onions into the pan and saute for about 15 to 20 minutes until caramelized.
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).
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.
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.
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.
Grate the onion into the bowl with the potatoes. Add the eggs and salt into the bowl and mix to combine well.
Line a large sheet pan with paper towels. Set aside.
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.
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.
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.
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.
