Classic Spanish Potato Fritters
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
2 tbsp chopped parsley (8 grams)
pinch sea salt
FOR THE SPICY AIOLI
1/2 cup low-fat mayonnaise (120 grams)
2 cloves garlic
1 tsp hot smoked Spanish paprika (2.50 grams)
1 tsp lemon juice (5 ml)
1 tbsp extra virgin olive oil (15 ml)
pinch sea salt
dash black pepper
EXTRAS
1 cup virgin olive oil (240 ml)
handful chopped parsley
Directions:
Cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces. Add the potatoes to a stock pot, fill with water just enough to cover the potatoes, add in the bay leaf, season generously with sea salt, and heat on high.
After 15 to 20 minutes, the potatoes should be cooked through. Pierce them with a toothpick to ensure they are done, then drain the potatoes into a colander and rinse under cold water. Remove the bay leaf.
Add the potatoes into a large bowl and mash them using a potato masher or large fork.
Crack the eggs into a separate bowl, whisk together, then add over the mashed potatoes and mix until well combined. Add the milk, flour, and baking powder. Finely grate in 2 cloves of garlic, add the chopped parsley, and season generously with sea salt. Mix until you get a semi-thick batter.
Heat a large fry pan on medium heat and add in the 1 cup of virgin olive oil.
Once the oil is hot, start cooking the fritters. Using two spoons, grab some of the batter, about the size of a golf ball, and add into the pan. Make sure each fritter is in a single layer and evenly spaced out. Cook in batches to avoid overcrowding the pan. Fry for 5 minutes per side or until golden brown all around, then transfer to a dish with paper towels.
Once all the fritters are done, make the aioli. Add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, lemon juice, and olive oil. Season with sea salt and black pepper, and whisk together.
Transfer the aioli to a serving plate, decorate the fritters around it, and sprinkle with chopped fresh parsley. Enjoy!
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 83 kcal | Servings: 40 fritters