Potato Croquetas with Saffron Aioli Spain
Transport your taste buds to Spain with these irresistibly golden Potato Croquetas served alongside a luxurious Saffron Aioli. Perfectly crispy on the outside and creamy on the inside, these bite-sized delights combine fluffy russet potatoes, a rich béchamel sauce, and a hint of nutmeg for depth. Coated in breadcrumbs and fried to perfection, they’re a crowd-pleasing appetizer or snack. The saffron aioli, infused with the delicate aroma of saffron threads, fresh lemon juice, and garlic, provides the perfect zesty, fragrant dip. With only 30 minutes of prep time and easy-to-follow steps, this Spanish-inspired recipe is ideal for entertaining, pairing beautifully with a glass of wine or tapas spread. Whether you’re recreating a cozy night in Madrid or just exploring new flavors, these croquetas will earn a spot on your favorites list.
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Recipe Information
Ingredients
- 500 g Russet potatoes
- 30 g Unsalted butter
- 40 g All-purpose flour
- 150 ml Whole milk
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Pepper
- 50 g Parmesan cheese, grated
- 2 large Eggs
- 100 g Breadcrumbs
- 500 ml Vegetable oil (for frying)
- 1 small Garlic cloves
- 100 g Mayonnaise
- 1 tsp Lemon juice
- 0.25 tsp Saffron threads
- 1 tbsp Warm water
Instructions
Peel, dice, and boil the potatoes in salted water until fork-tender, approximately 15-20 minutes. Drain and mash until smooth.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, forming a smooth béchamel sauce.
Season the béchamel with nutmeg, salt, and pepper. Stir in the mashed potatoes and grated Parmesan cheese until fully integrated. Transfer the mixture to a tray, spread it evenly, and allow it to cool in the refrigerator for at least 1 hour.
Once the mixture has set, shape it into small logs or balls, about 2 inches long. Beat the eggs in a shallow bowl and place the breadcrumbs in another bowl.
Dip each croqueta into the beaten egg, then roll in breadcrumbs to coat thoroughly. Repeat with remaining mixture.
Heat the vegetable oil in a deep frying pan or pot to 180°C (356°F). Fry the croquetas in batches for 2-3 minutes or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
For the saffron aioli, steep the saffron threads in 1 tablespoon of warm water for 5 minutes.
In a small bowl, mix the mayonnaise, saffron water, minced garlic, and lemon juice. Stir until well combined and creamy.
Serve the hot croquetas with the saffron aioli on the side for dipping.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 234 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
