Potato Croquettes With Saffron Aioli

READY IN: 1hr 30mins
Recipe by chia2160

These are great as tapas, or as a side dish, courtesy of Gourmet.

Top Review by eatrealfood

it won't be fair to add a rating, since i have not tried the core of the recipe which is the croquettes - but just a note to say the saffron aioli is very good. we enjoyed it with a more indianised version of potato croquettes, and it just made the dish.

Ingredients Nutrition

Directions

  1. For Aioli.
  2. Put saffron and hot water in a small cup, let stand 5 minutes.
  3. Puree with remaining Aioli ingredients in a blender, refrigerate.
  4. For Croquettes.
  5. Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
  6. Drain.
  7. Mash with a masher and cool.
  8. Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
  9. Form into small balls on a plate.
  10. Beat remaining 2 eggs in a bowl.
  11. Add flour to one plate and bread crumbs to another.
  12. Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
  13. Place on a tray lined with foil.
  14. Chill for 30 minutes.
  15. Preheat oven to 200°F.
  16. Heat oil in a pot until temp reaches 360--or use a deep fryer.
  17. Fry in batches until browned.
  18. Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
  19. Serve croquettes with saffron aioli.

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