Best 4 Potato Croquetas With Saffron Aioli Spain Recipes

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Prepare to embark on a culinary journey to the heart of Spain with our exquisite recipe for "Potato Croquetas with Saffron Aioli." These golden-brown croquetas, bursting with creamy potato filling and a hint of saffron, are a delightful treat that captures the essence of Spanish cuisine. Paired with a vibrant saffron aioli sauce, this dish tantalizes taste buds with its harmonious blend of flavors and textures. Get ready to indulge in the richness of Spanish tradition as you embark on this culinary adventure.

Let's cook with our recipes!

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).

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.

CHORIZO CROQUETAS WITH AïOLI



Chorizo croquetas with aïoli image

Try a new way to use chorizo, with these fabulous croquetas served with garlic mayonnaise. They require a little effort, but make a great starter or party snack

Provided by Diana Henry

Categories     Starter

Time 1h

Yield Makes about 25 croquetas

Number Of Ingredients 14

50g butter
½ medium onion, finely chopped
70g plain flour
435ml whole milk
135g chorizo, cut into small chunks
50g grated manchego
2 tbsp finely chopped parsley
3 eggs, lightly beaten
150g dry breadcrumbs
groundnut oil, for frying
4 garlic cloves, crushed
2 large egg yolks (freeze the whites for another recipe)
250-300ml extra virgin olive oil
squeeze of lemon juice

Steps:

  • Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
  • Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
  • Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
  • Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
  • Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
  • Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.

Nutrition Facts : Calories 212 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • To make the perfect croquetas, it's important to use a good quality potato that is high in starch, such as a russet potato. This will help the croquetas bind together and hold their shape.
  • When frying the croquetas, be sure to use a high heat so that they form a crispy crust. However, be careful not to overcook them, or they will become dry and crumbly.
  • Saffron aioli is a delicious and easy-to-make sauce that complements the croquetas perfectly. To make the aioli, simply whisk together mayonnaise, garlic, lemon juice, and a pinch of saffron threads.
  • Croquetas can be served as an appetizer or main course. They can also be made ahead of time and reheated when you're ready to serve them.

Conclusion:

Potato croquetas with saffron aioli are a delicious and easy-to-make tapas dish that is perfect for any occasion. With their crispy exterior and creamy interior, these croquetas are sure to be a hit with everyone who tries them. So next time you're looking for a new appetizer or main course, give these croquetas a try.

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