Potato Croquetas With Saffron Aioli Spain Recipes

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POTATO CROQUETAS WITH SAFFRON ALIOLI



Potato Croquetas with Saffron Alioli image

Categories     Herb     Potato     Fry     Cocktail Party     Vegetarian     Gourmet

Yield Makes 24 to 28 hors d'oeuvres

Number Of Ingredients 14

1 pound 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
About 4 cups olive oil (not extra-virgin) for frying
Accompaniment: saffron alioli
Special Equipment
a potato ricer; a deep-fat thermometer

Steps:

  • 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.
  • 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.)

POTATO CROQUETAS WITH SAFFRON AIOLI (SPAIN)



Potato Croquetas With Saffron Aioli (Spain) image

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.

Provided by UmmBinat

Categories     Lunch/Snacks

Time 1h10m

Yield 24 Croquetas, 6 serving(s)

Number Of Ingredients 21

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)
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

Steps:

  • 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).

POTATO CROQUETTES WITH SAFFRON AIOLI



Potato Croquettes With Saffron Aioli image

Make and share this Potato Croquettes With Saffron Aioli recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 1h30m

Yield 28 croquettes

Number Of Ingredients 19

1 lb large potato, peeled and cubed
3 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh tarragon
2 tablespoons softened butter
salt and pepper
3/4 cup flour
3/4 cup dried breadcrumbs
4 cups olive oil (for frying)
8 saffron threads, crumbled
1/2 teaspoon hot water
1/2 cup mayonnaise
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon tomato paste
salt, pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 345.2, Fat 34.3, SaturatedFat 5.3, Cholesterol 25.9, Sodium 68.5, Carbohydrate 8.6, Fiber 0.6, Sugar 0.6, Protein 1.8

SAFFRON ALIOLI



Saffron Alioli image

Categories     Condiment/Spread     Food Processor     Tomato     No-Cook     Quick & Easy     Mayonnaise     Saffron     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 10

Pinch of saffron threads (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

Steps:

  • 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.

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