Potato Croquettes With Saffron Aioli

Recipe by chia2160
READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain.
  • 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.
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