Recipe by chia
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.
- 453.59 g large potato, peeled and cubed
- 3 eggs
- 14.79 ml chopped fresh parsley
- 14.79 ml chopped fresh chives
- 2.46 ml chopped fresh tarragon
- 29.58 ml softened butter
- salt and pepper
- 177.44 ml flour
- 177.44 ml dried breadcrumbs
- 946.36 ml olive oil (for frying)
- 8 saffron threads, crumbled
- 2.46 ml hot water
- 118.29 ml mayonnaise
- 1 garlic clove, chopped
- 4.92 ml Dijon mustard
- 14.79 ml olive oil
- 4.92 ml fresh lemon juice
- 1.23 ml tomato paste
- salt, pepper to taste
Directions See How It's Made
- For Aioli.
- Put saffron and hot water in a small cup, let stand 5 minutes.
- Puree with remaining Aioli ingredients in a blender, refrigerate.
- For Croquettes.
- Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
- Mash with a masher and cool.
- Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
- Form into small balls on a plate.
- Beat remaining 2 eggs in a bowl.
- Add flour to one plate and bread crumbs to another.
- Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
- Place on a tray lined with foil.
- Chill for 30 minutes.
- Preheat oven to 200°F.
- Heat oil in a pot until temp reaches 360--or use a deep fryer.
- Fry in batches until browned.
- Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
- Serve croquettes with saffron aioli.