Potato Croquettes With Saffron Aioli |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These are great as tapas, or as a side dish, courtesy of Gourmet. Ingredients:
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 |
Directions:
1. For Aioli.
2. Put saffron and hot water in a small cup, let stand 5 minutes.
3. Puree with remaining Aioli ingredients in a blender, refrigerate.
4. For Croquettes.
5. Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
6. Drain.
7. Mash with a masher and cool.
8. Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
9. Form into small balls on a plate.
10. Beat remaining 2 eggs in a bowl.
11. Add flour to one plate and bread crumbs to another.
12. Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
13. Place on a tray lined with foil.
14. Chill for 30 minutes.
15. Preheat oven to 200°F.
16. Heat oil in a pot until temp reaches 360-or use a deep fryer.
17. Fry in batches until browned.
18. Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
19. Serve croquettes with saffron aioli.
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