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Potato Croquetas with Saffron Alioli

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Potato Croquetas with Saffron Alioli

Potato Croquetas with Saffron Alioli

amanda

Equipment

  • - Cuisinox Fry Pans Set - 3 Piece Nonstick Aluminum Fry Pan Cookware Set: A set featuring three non-stick fry pans for even and healthier cooking, with aluminum material ensuring good heat distribution for consistent results, suitable for deep frying, sautéing, pan-frying, etc.

  • - Vitamix 16-Speed Hand Blender - Smart Stem: A high-powered hand blender with a stainless steel blade and powerful motors, capable of making smooth soups, sauces, or even aioli.

  • - AmazonBasics 48-Piece Cookware Set - Stainless Steel: Includes several fry pans, sauté pans, and a saucier pan, suitable for preparing croquettes.

  • - KitchenAid Stand Mixer 5-Quart - Artisan Series: A powerful stand mixer with dough hooks that can be used to make aioli or other emulsions.

  • - Cuisinart Stainless Steel 12" Nonstick Saute Pan: Easy-to-clean, nonstick sauté pan for making aioli or sauces, with even heating and wide cooking surface.

  • - Le Creuset Classic 5 Qt Enameled Cast Iron Dutch Oven: Heavy-duty cookware perfect for frying croquettes evenly, with excellent heat retention properties.

  • - OXO Good Grips 10-Piece Cookware Set - Nonstick: Versatile nonstick cookware set suitable for making aioli or sautéing ingredients.

  • - Lean Manufacturing Professional Food Processor: Robust food processor with a large capacity bowl and powerful motor, good for making aioli or pureeing ingredients.

  • - AmazonBasics 3 Quart Nonstick Sauce Pan - Cookware Set: Compact nonstick sauce pan suitable for making aioli or other thick preparations.

Ingredients

  • 1 pound 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

  • About 4 cups olive oil (not extra-virgin) for frying

  • Accompaniment: saffron alioli

  • a potato ricer; a deep-fat thermometer

Instructions

1

Instruction 1

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. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
2

Instruction 2

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.
3

Instruction 3

Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
4

Instruction 4

Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
5

Instruction 5

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.
6

Instruction 6

Preheat oven to 200°F.
7

Instruction 7

Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. 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.)
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