Spanish Potato Fritters

Spanish cuisine is renowned for its bold flavors and vibrant dishes. Today, we’re diving into a delightful recipe for Spanish Potato Fritters, paired with a zesty Spicy Aioli. These fritters are crispy on the outside, tender on the inside, and packed with flavor. Perfect for a snack, appetizer, or even a light meal, this dish will transport you straight to the heart of Spain.

Ingredients

For the Potato Fritters:

  • 2 lbs Yukon gold potatoes (900 grams)
  • 1 bay leaf
  • 2 eggs
  • 1/4 cup milk (60 ml)
  • 1/4 cup all-purpose flour (30 grams)
  • 1 1/2 tsp baking powder (8 grams)
  • 2 cloves garlic, minced
  • 2 tbsp chopped parsley (8 grams)
  • Pinch of sea salt

For the Spicy Aioli:

  • 1/2 cup low-fat mayonnaise (120 grams)
  • 2 cloves garlic, minced
  • 1 tsp hot smoked Spanish paprika (2.50 grams)
  • 1 tsp lemon juice (5 ml)
  • 1 tbsp extra virgin olive oil (15 ml)
  • Pinch of sea salt
  • Dash of black pepper

Extras:

  • 1 cup virgin olive oil for frying (240 ml)
  • Handful of chopped parsley for garnish

Directions

Preparing the Potato Fritters

  1. Peel and Cut the Potatoes:
    • Peel and cut the Yukon gold potatoes into small 1/2 inch thick pieces.
  2. Boil the Potatoes:
    • Place the cut potatoes in a stockpot, cover with water, add the bay leaf, and season with a pinch of sea salt.
    • Boil over high heat for 15-20 minutes until the potatoes are tender.
  3. Drain and Mash the Potatoes:
    • Drain the potatoes and rinse them under cold water to stop the cooking process. Remove the bay leaf.
    • In a large bowl, mash the potatoes until smooth.
  4. Prepare the Batter:
    • In a separate bowl, whisk the eggs, then add them to the mashed potatoes.
    • Add the milk, flour, baking powder, minced garlic, and chopped parsley to the potato mixture. Season with a pinch of sea salt.
    • Mix everything together until it forms a semi-thick batter.
  5. Fry the Fritters:
    • Heat the virgin olive oil in a large frying pan over medium heat.
    • Use two spoons to form golf ball-sized fritters from the batter.
    • Fry the fritters in batches for about 5 minutes per side, or until they are golden brown.
    • Transfer the fritters to a paper towel-lined plate to drain any excess oil.

Preparing the Spicy Aioli

  1. Combine Ingredients:
    • In a bowl, combine the low-fat mayonnaise, minced garlic, hot smoked Spanish paprika, lemon juice, and extra virgin olive oil.
    • Season with a pinch of sea salt and a dash of black pepper.
  2. Whisk Until Smooth:
    • Whisk all the ingredients together until the aioli is smooth and well combined.

Serving

  • Serve the golden potato fritters with the spicy aioli on the side.
  • Garnish with a handful of chopped parsley for an extra touch of freshness and color.

Additional Details

  • Prep Time: 25 minutes
  • Cooking Time: 30 minutes
  • Total Time: 55 minutes
  • Calories: 300 kcal per serving
  • Servings: 4

Enjoy these delectable Spanish Potato Fritters as a delicious snack or appetizer. The combination of the crispy fritters and the spicy, creamy aioli will surely be a hit at any gathering. ¡Buen provecho!

Print
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Spanish Potato Fritters


  • Author: Dulcia
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

Delight in the crispy texture and hearty flavors of our Spanish Potato Fritters, or Patatas Huecas, as they’re traditionally known. This recipe brings you the perfect balance of creamy potatoes with a crispy exterior, paired with a spicy aioli that adds a vibrant kick to each bite. Ideal for sharing, these fritters make a wonderful appetizer or a satisfying meal on their own.


Ingredients

Scale

For the Potato Fritters:
2 lbs yukon gold potatoes (900 grams)
1 bay leaf
2 eggs
1/4 cup milk (60 ml)
1/4 cup all-purpose flour (30 grams)
1 1/2 tsp baking powder (8 grams)
2 cloves garlic, minced
2 tbsp chopped parsley (8 grams)
Pinch of sea salt
For the Spicy Aioli:
1/2 cup low-fat mayonnaise (120 grams)
2 cloves garlic, minced
1 tsp hot smoked Spanish paprika (2.50 grams)
1 tsp lemon juice (5 ml)
1 tbsp extra virgin olive oil (15 ml)
Pinch of sea salt
Dash of black pepper
Extras:
1 cup virgin olive oil for frying (240 ml)
Handful of chopped parsley for garnish


Instructions

Peel and cut the potatoes into small 1/2 inch thick pieces. Place them in a stockpot, cover with water, add the bay leaf, and season with sea salt. Boil over high heat for 15-20 minutes until tender.
Drain the potatoes, rinse under cold water, and remove the bay leaf. Mash the potatoes in a large bowl.
In a separate bowl, whisk the eggs, then add to the mashed potatoes along with milk, flour, baking powder, minced garlic, and chopped parsley. Season with sea salt and mix to a semi-thick batter.
Heat the olive oil in a large frying pan over medium heat. Use two spoons to form golf ball-sized fritters and fry them in batches for about 5 minutes per side until golden. Transfer to a paper towel-lined plate.
For the aioli, combine mayonnaise, minced garlic, paprika, lemon juice, and olive oil in a bowl. Season with sea salt and black pepper and whisk until smooth.
Serve the fritters with aioli and garnish with chopped parsley.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 300
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