Potato Croquettes With Saffron Aioli Recipe

Name: Potato Croquettes With Saffron Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); Saffron Aioli; 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

Servings: persons

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)
Saffron Aioli
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

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 200u00b0F.
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.

2792

kcal

Calories

281

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb large potato, peeled and cubed, 3 eggs, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, and more.

Yes, Potato Croquettes With Saffron Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Croquettes With Saffron Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions