Potato Croquetas With Saffron Aioli (Spain) Recipe #369660
POSTED FOR ZAAR WORLD TOUR 5. Popular throughout Spain, tapas are appetizers. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. Although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain). The saffron aioli here provides just the right taste, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire. They are popular, so make extra. From Gourmet Magazine.
by UmmBinat
1¼ hours | 50 min prep
SERVES 6 , 24 Croquetas
- 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
- 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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5 stars