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.
FOR THE CROQUETTES, COOK:
FOR THE AIOLI, STEEP:
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.
% Daily Value*
Total Fat 57g 87%
Saturated Fat 11g 55%
Cholesterol 72mg 24%
Sodium 429mg 17%
Carbs 36g 12%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.