Recipe

Potato Croquetas With Saffron Aioli Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 3 months ago I adore tapas. Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and ch... More Prep:50m Cook:20m Servings:24	Lunasea
	potatoes parsley eggs chives tarragon butter flour pankobreadcrumbs oil saffron mayonnaise garlic dijonmustard evoo lemonjuice tomatopaste salt pepper

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magali777

kathye

jimrug1

jovi_nutt

Ingredients

1 lb large boiling potatoes (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 all-purpose flour

3/4 cup fine dry bread crumbs (I prefer Panko here)

About 4 cups olive oil (not extra-virgin) for frying - **I like using peanut oil here, too

Special equipment: a potato ricer; a deep-fat thermometer

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Saffron Aioli:

Pinch of saffron threads (about 8 crumbled) - **I find this for a much more reasonable price in the ethnic section of my grocery store

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. Force potatoes through ricer into a medium bowl and cool. (Can mash with masher or lightly whip with hand mixer.)

Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until 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 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.

Preheat oven to 200°F.

Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer.

Working in 4 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 oven while frying remaining croquetas. (Return oil to 360°F between batches.)

**Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven 8 minutes.

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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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Comments

hollymayb 3 months ago said:
I like your commentary here. I love saffron- and tarragon for that matter, so I look forward to trying this. Thanks for the post!

magali777 3 months ago said:
I always wanted the aioli sauce, thanks for posting Vickie!

jovi_nutt 3 months ago said:
Yummm!! I'll try making them but I think I'd rather fly to spain and have someone else make them for me..HE HE HE

krumkake 3 months ago said:
These sound like a wonderful tapas we enjoyed in Granada - I can't WAIT to try these...the aioli is absolutely heavenly. Thanks so much for sharing this, lunasea!

angieaugusta 3 months ago said:
Great post!lunasea...

jimrug1 2 months, 4 weeks ago said:
I love tapas too.. I just bought a commercial food mill that would work perfectly for this. Putting these on my short list. They sound delicious. I could eat these without even frying them...;-) Thanks hon.... Thumbs up... Jim

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