1/2 Photos of Potato Croquetas With Saffron Aioli (Spain)
1 hr 10 mins
POSTED FOR ZAAR WORLD TOUR 5. Popular throughout Spain, tapas are appetizers. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. Although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain). The saffron aioli here provides just the right taste, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire. They are popular, so make extra. From Gourmet Magazine.
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- 1 lb large boiling potato (about 2)
- 3 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon chopped fresh tarragon
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 cup flour
- 3/4 cup fine dry breadcrumb
- about 4 cups regular olive oil (for frying)
- 1Prepare Croquetas:.
- 2Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
- 3Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
- 4Lightly beat 1 egg in a small bowl with a fork.
- 5Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
- 6Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- 7Lightly beat remaining 2 eggs in a small bowl and set aside.
- 8Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- 9Working in batches, roll balls in flour to coat, gently shaking off excess.
- 10Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
- 11Preheat oven to 200°F.
- 12Heat 1 1/2 inches oil in a pot.
- 13Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
- 14Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
- 15**Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
- 16Prepare Saffron Aioli:.
- 17Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- 18Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
- 19**Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
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Nutritional Facts for Potato Croquetas With Saffron Aioli (Spain)
Serving Size: 1 (141 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 345.5
- Calories from Fat 144
- Total Fat 16.1 g
- Saturated Fat 4.6 g
- Cholesterol 121.0 mg
- Sodium 530.8 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 2.5 g
- Sugars 3.0 g
- Protein 8.3 g
The following items or measurements are not included: