Potato Croquetas With Saffron Aioli |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
I adore tapas. Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like room temperature omelets, garlic shrimp and little meatballs. Read more . Ideal for a celebratory meal, tapas have become trendy in many American cities, although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, whip up a pitcher of sangria, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain) – no silverware necessary. The saffron aioli here provides just the right kick, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. For the meat-lovers, stuff them with red pepper, onion, and linguica. Or make a picadillo stuffing and make your own version of papas rellenos. Serve these tasty potato croquetas with any combination of dried sausage, olives, nuts, cheese and fruits you desire. Makes 24 hors d'oeuvres. They are popular, so make extra. Enjoy. From Gourmet. Ingredients:
1 lb large boiling potatoes (about 2) |
3 large eggs |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon finely chopped fresh chives |
1/4 teaspoon chopped fresh tarragon |
2 tablespoons unsalted butter, softened |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
3/4 cup all-purpose flour |
3/4 cup fine dry bread crumbs (i prefer panko here) |
about 4 cups olive oil (not extra-virgin) for frying - **i like using peanut oil here, too |
special equipment: a potato ricer; a deep-fat thermometer |
saffron aioli |
pinch of saffron threads (about 8 crumbled) - **i find this for a much more reasonable price in the ethnic section of my grocery store |
1/2 teaspoon hot water |
1/2 cup mayonnaise |
1 garlic clove, chopped |
1 teaspoon dijon mustard |
1 tablespoon extra-virgin olive oil |
1 teaspoon fresh lemon juice |
1/4 teaspoon tomato paste |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Prepare Croquetas:
2. Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
3. Drain in a colander. Force potatoes through ricer into a medium bowl and cool. (Can mash with masher or lightly whip with hand mixer.)
4. Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
5. Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
6. Lightly beat remaining 2 eggs in a small bowl and set aside.
7. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
8. Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
9. Preheat oven to 200°F.
10. Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer.
11. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
12. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
13. **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven 8 minutes.
14. ~~~~
15. Prepare Saffron Aioli:
16. Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
17. Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
18. **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
|
|