Description
Crispy Spanish potato fritters bring Mediterranean magic to your kitchen with golden-brown delights. Packed with robust flavors and easy preparation, these fritters offer a delectable journey through traditional Spanish street cuisine you’ll surely enjoy.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) yukon gold potatoes
- 2 eggs
- 1 cup (240 milliliters) virgin olive oil for frying
Batter Ingredients:
- ¼ cup (60 milliliters) milk
- ¼ cup (30 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- 1 pinch sea salt
- 1 bay leaf
Spicy Aioli Ingredients:
- ½ cup (120 milliliters) low-fat mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon hot smoked Spanish paprika
- 1 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
- 1 dash black pepper
Garnish:
- 1 handful chopped parsley
Instructions
- Peel and dice potatoes into uniform chunks approximately 0.5 inches (1.27 centimeters) thick. Place potato pieces in a large stockpot, covering them with cold water, and add one bay leaf. Generously season with sea salt.
- Bring potatoes to a rolling boil over high heat, cooking for 15-20 minutes until they become fork-tender and easily pierced.
- Carefully drain potatoes and rinse under cool water, discarding the bay leaf. Transfer potatoes to a spacious mixing bowl and mash thoroughly until smooth and free of lumps.
- In a separate mixing bowl, whisk eggs until well-combined. Incorporate mashed potatoes with milk, all-purpose flour, baking powder, minced garlic, and freshly chopped parsley. Lightly season with sea salt and blend until the mixture reaches a consistent, semi-thick batter texture.
- Warm olive oil in a large skillet over medium heat, ensuring the oil is hot but not smoking.
- Form potato mixture into compact, golf ball-sized fritters using two spoons or clean hands. Carefully place fritters into the heated oil.
- Fry fritters for approximately 5 minutes per side, rotating once to achieve an even, golden-brown exterior and ensuring internal doneness.
- Remove fritters using a slotted spoon and drain on paper towel-lined plates to absorb excess oil.
- Prepare accompanying aioli by combining mayonnaise, minced garlic, paprika, fresh lemon juice, and a drizzle of olive oil. Whisk until smooth and well-integrated.
- Plate warm fritters, generously garnish with additional chopped parsley, and serve immediately alongside the prepared aioli for dipping.
Notes
- Prepare potatoes with care, ensuring they’re cut uniformly to guarantee even cooking and consistent texture.
- Mashing technique matters, so press firmly and break down potatoes completely for a smooth, creamy base.
- Whisking egg mixture thoroughly prevents lumps and helps create a light, airy fritter with perfect binding.
- Frying temperature is crucial – too hot burns exterior, too cool makes fritters greasy and soggy.
- Aioli elevates these humble potato fritters from simple side dish to restaurant-quality appetizer with its zesty, garlicky punch.
- Serving immediately ensures maximum crispiness and allows guests to enjoy the fritters at peak deliciousness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg