Best 4 Potato Croquetas With Saffron Alioli Recipes
Potato croquetas with saffron alioli are a classic Spanish dish that is both simple to make and incredibly delicious. The crispy potato balls are filled with a creamy bechamel sauce and flavored with onion, garlic, and parsley. The saffron alioli adds a rich and flavorful sauce that perfectly complements the croquetas. This article will provide you with a step-by-step guide to making these delicious potato croquetas with saffron alioli.
Here are our top 4 tried and tested recipes!
POTATO CROQUETAS WITH SAFFRON ALIOLI
Categories Herb Potato Fry Cocktail Party Vegetarian Gourmet
Yield Makes 24 to 28 hors d'oeuvres
Number Of Ingredients 14
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)
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
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
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
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
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
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.
Tips:
- To make sure your croquetas are crispy on the outside and fluffy on the inside, use a combination of mashed potatoes and bread crumbs. The mashed potatoes will provide moisture and richness, while the bread crumbs will absorb excess moisture and help the croquetas hold their shape.
- Be sure to season the mashed potatoes well before adding them to the croquetas. This will help to enhance the flavor of the croquetas.
- If you don't have saffron, you can use a pinch of turmeric powder instead. This will give the alioli a similar yellow color.
- For a more intense flavor, you can roast the garlic cloves before adding them to the alioli.
- Serve the croquetas with your favorite dipping sauce. Some good options include tomato sauce, ranch dressing, or honey mustard.
Conclusion:
Potato croquetas with saffron alioli are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course with a side salad. The combination of crispy croquetas and creamy alioli is sure to please everyone at your table. So next time you're looking for a new recipe to try, give these potato croquetas with saffron alioli a try. You won't be disappointed!
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