Potato Croquetas with Saffron Alioli

Ingredients

• 1 lb large boiling potatoes (about 2; peeled and cut into 1-inch pieces)
• 3 large eggs
• 1 tbsp fresh flat-leaf parsley (chopped)
• 1 tbsp fresh chives (finely chopped)
• 0.25 tsp fresh tarragon (chopped)
• 2 tbsp unsalted butter (softened)
• 0.5 tsp salt
• 0.125 tsp black pepper
• 0.75 cup all-purpose flour
• 0.75 cup fine dry bread crumbs
• 4 cup olive oil (about; not extra-virgin, for frying)
• saffron alioli (for accompaniment; recipe details are not provided in the source)

Steps

1. 1

   Peel the potatoes and cut them into 1-inch pieces. Place them in a 2-quart saucepan and cover with cold, salted water by 1 inch.

2. 2

   Bring the potatoes to a boil and cook until tender, about 8 minutes.

3. 3

   Drain the potatoes in a colander, then force them through a potato ricer into a medium bowl. Set them aside to cool.

4. 4

   Lightly beat 1 egg with a fork in a small bowl.

5. 5

   Add the beaten egg, parsley, chives, tarragon, softened butter, salt, and black pepper to the cooled potatoes. Stir just until combined.

6. 6

   Spoon tablespoon-sized portions of the potato mixture onto a tray. Lightly roll each portion between your palms into a ball, then return the balls to the tray.

7. 7

   Lightly beat the remaining 2 eggs in a small bowl and set them aside.

8. 8

   Spread the flour in one shallow bowl and the bread crumbs in another shallow bowl.

9. 9

   Working in 4 batches of 6 or 7 croquetas, roll the potato balls in the flour, gently shaking off the excess.

10. 10

    Dip the floured balls into the beaten egg, turning to coat them and allowing the excess egg to drip off.

11. 11

    Roll the egg-coated balls in the bread crumbs and return them to the tray. Cover and chill for 30 minutes.

12. 12

    Preheat the oven to 200°F.

13. 13

    Pour 1 1/2 inches of olive oil into a 3-quart pot. Heat the oil until it registers 360°F on a deep-fat thermometer.

14. 14

    Working in 4 batches, fry the croquetas, turning them if necessary, until browned, about 1 1/2 minutes per batch.

15. 15

    Transfer the fried croquetas with a slotted spoon to paper towels to drain. Then transfer them to a baking pan and keep them warm in the oven while frying the remaining batches.

16. 16

    Return the oil to 360°F between batches. Serve the warm croquetas with saffron alioli.

Notes

The source specifies making saffron alioli as part of the total time but does not provide its ingredient list or preparation method. Suggested accompaniments include dried sausage, olives, nuts, and cheese.

Nutrition per serving

• appetizer
• hors d'oeuvre
• Spanish
• vegetarian
• fritter
• deep-fried
• potato
• holiday