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
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