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Potato Croquettes With Saffron Aioli

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“These are great as tapas, or as a side dish, courtesy of Gourmet.”
1hr 30mins
28 croquettes

Ingredients Nutrition


  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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