Potato Croquetas With Saffron Aioli (Spain)
- Reviews 2
Ready In: 1 hr 10 mins
Serves: 6
Yields: 24 Croquetas
Ingredients
- 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)
Saffron Aioli
- 1 pinch saffron thread (about 8 crumbled)
- 1⁄2 teaspoon hot water
- 1⁄2 cup mayonnaise
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon tomato paste
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
Directions
- Prepare Croquetas:
- Peel 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.
- Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork.
- Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside.
- Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in batches, roll balls in flour to coat, gently shaking off excess.
- Dip 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.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a pot.
- Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
- Transfer 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.
- **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
- Prepare Saffron Aioli:
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
- **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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