Potato Croquettes with Saffron Aioli
Golden, crispy, and bursting with flavor, these Potato Croquettes with Saffron Aioli are the ultimate appetizer or side dish to elevate any meal. Made with creamy Russet potatoes, rich Parmesan cheese, and a perfectly crisp breadcrumb coating, these bite-sized delights strike the perfect balance between fluffy and crunchy. Paired with a luxurious saffron aioli infused with fragrant saffron threads, a hint of garlic, and a touch of zesty lemon, this dish is a true crowd-pleaser. Simple yet indulgent, these croquettes are perfect for entertaining or savoring as a comforting snack. With easy-to-follow steps and a foolproof frying method, this recipe ensures restaurant-quality results right from your kitchen. Serve warm and watch them disappear within moments! Keywords: potato croquettes recipe, saffron aioli, crispy appetizers, easy side dishes, golden croquettes.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 1 Egg yolk
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup All-purpose flour
- 2 Eggs
- 2 cups Breadcrumbs
- 4 cups Vegetable oil
- 0.5 cup Mayonnaise
- 1 Garlic clove
- 0.25 teaspoon Saffron threads
- 1 tablespoon Lemon juice
- 1 teaspoon Water
Instructions
Peel the russet potatoes and cut them into chunks. Boil them in salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them until smooth. Allow them to cool slightly.
Mix in the butter, Parmesan cheese, egg yolk, salt, and black pepper until fully combined. Refrigerate the mixture for at least 30 minutes to firm up.
Form the mashed potato mixture into small cylinders or balls, about 2 inches in length and 1 inch in diameter.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each croquette in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure they are evenly coated on all sides.
Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry the croquettes in batches for 3-4 minutes or until golden brown. Drain on paper towels.
To make the saffron aioli, combine the saffron threads and water in a small bowl and let it steep for 5 minutes.
In a mixing bowl, whisk together mayonnaise, grated garlic, lemon juice, and the saffron water until smooth. Adjust seasoning to taste.
Serve the crispy potato croquettes warm with the saffron aioli on the side for dipping.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 40.7 g | 203% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1052 mg | 22% | |
*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.
