Appetizers / Snacks
Potato Croquettes with Saffron Aioli
Whether you’re hosting a tapas party or not, a platter of potato croquettes is always welcome. They’re both crunchy and creamy, and oh-so good with the saffron-infused aioli. These bite-sized appetizers are sure to be a hit.
Ingredients
FOR THE CROQUETTES, COOK:
FOR THE AIOLI, STEEP:
Instructions
For the croquettes, cook potatoes in a pot of boiling salted water until fork-tender, 15 minutes; drain. Cool potatoes, then press through a ricer into a bowl.
Stir in ½ cup Manchego, milk, and parsley; season with salt and pepper. Scoop 2 Tbsp. potato mixture; shape into 2-inch logs.
Combine panko with remaining ¼ cup Manchego in a shallow dish. Place flour and eggs in two separate shallow dishes.
Dredge potato logs in flour, dip in eggs, then coat with panko; arrange on a baking sheet and freeze 15 minutes.
For the aioli, steep saffron in vinegar 10 minutes, then combine with mayonnaise and garlic; season with salt and pepper and chill.
Heat 2 inches of oil in a Dutch oven to 350°. Fry five croquettes at a time until golden brown, 2–3 minutes. Season croquettes with salt; serve with aioli.
An oval-shaped (quenelle) scoop is the perfect tool for measuring and shaping the potato mixture.
Crumble the saffron threads between your fingers so they dissolve easily into the warm vinegar.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 682
% Daily Value*
Total Fat 57g 87%
Saturated Fat 11g 55%
Cholesterol 72mg 24%
Sodium 429mg 17%
Carbs 36g 12%
Fiber 3g 12%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.