If you’re craving bold flavors wrapped in a crispy, golden bite, you’re going to love these Chorizo, squid and potato fritters with saffron aioli. This dish combines the spicy richness of chorizo, the delicate, tender texture of squid, and the comforting softness of potato, all brought together with a luxurious saffron aioli that adds a subtle floral and earthy note. Perfect for sharing or enjoying as a standout snack, these fritters will delight every palate with their unforgettable combination of tastes and textures.
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Why You’ll Love This Recipe
- Bold and balanced flavors: The smoky, spicy chorizo pairs perfectly with tender squid and creamy potato for a well-rounded taste.
- Crispy on the outside, tender inside: The fritters are fried to golden perfection, delivering a satisfying crunch with every bite.
- Luxurious saffron aioli: This sauce adds an elegant hint of saffron’s earthy aroma that elevates the dish.
- Simple yet impressive: Easy to make with standard ingredients but impressive enough for guests.
- Versatile for any meal: Perfect as an appetizer, snack, or part of a main course.
Ingredients You’ll Need
This recipe keeps things straightforward by spotlighting essential ingredients that bring contrasting textures and exciting flavors together in harmony.
- Chorizo: Use Spanish or Mexican-style chorizo for that spicy, flavorful kick.
- Fresh squid: Cleaned and chopped, squid gives a tender seafood element with a subtle sweetness.
- Potatoes: Starchy potatoes like russets create a fluffy base that binds the fritters.
- Eggs: Serve as a binder, helping everything stick without heaviness.
- Flour: Adds structure for crispiness on the outside.
- Saffron threads: Infused into the aioli, saffron brings vibrant color and unique flavor.
- Mayonnaise: Creamy base for the aioli, balancing out intensity.
- Garlic: Adds punch and depth to the aioli.
- Lemon juice: Brightens the aioli and cuts through the richness.
- Olive oil: For frying and flavor enhancement.
- Salt and pepper: Essential seasonings to highlight every component.
Variations for Chorizo, squid and potato fritters with saffron aioli
This recipe is wonderfully adaptable, so feel free to tweak it based on your pantry, preferences, or dietary needs without losing the magic.
- Vegetarian twist: Swap chorizo with smoked paprika-roasted mushrooms to keep smoky depth without meat.
- Gluten-free version: Use chickpea flour in place of wheat flour for a naturally gluten-free batter.
- Spice it up: Add diced jalapeños into the fritter mixture for an extra kick.
- Herb infusion: Mix in fresh parsley or cilantro to brighten the fritters.
- Dipping sauce swap: Substitute the saffron aioli with a tangy chimichurri or roasted red pepper sauce.
How to Make Chorizo, squid and potato fritters with saffron aioli
Step 1: Prep the ingredients
Begin by peeling and boiling the potatoes until tender, then mash them to a smooth consistency. Meanwhile, clean and finely chop the squid, and cook the chorizo in a pan until it’s browned and fragrant, allowing the oils to release their rich flavors.
Step 2: Combine the fritter batter
In a large bowl, mix the mashed potatoes, cooked chorizo, and chopped squid. Add beaten eggs and just enough flour to bind the mixture without making it dense. Season well with salt and pepper for balanced flavor throughout.
Step 3: Form and fry the fritters
Heat olive oil in a heavy skillet over medium heat. Shape the mixture into small patties or spoonfuls and fry until each side is golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
Step 4: Prepare the saffron aioli
Steep saffron threads in a tablespoon of warm water for 5 minutes. Mix this saffron infusion into mayonnaise along with minced garlic, a squeeze of lemon juice, and salt to taste. Whisk until smooth and chilled until serving.
Step 5: Serve and enjoy
Plate your hot fritters with a generous dollop of saffron aioli on the side for dipping. The combination of crunchy, spicy fritters with the rich saffron sauce makes for an irresistible bite every time.
Pro Tips for Making Chorizo, squid and potato fritters with saffron aioli
- Use starchy potatoes: Russets or Yukon Gold create the perfect fluffiness inside the fritters.
- Don’t overmix the batter: Mix just until combined for tender fritters with a light texture.
- Control oil temperature: Keep the pan at medium heat to achieve crispy outsides without burning.
- Fresh saffron matters: Use high-quality threads for a deeper color and aroma in the aioli.
- Rest the aioli: Allow it to chill for at least 30 minutes so flavors fully develop.
- Drain fritters properly: Place on paper towels immediately to keep them from getting greasy.
How to Serve Chorizo, squid and potato fritters with saffron aioli
Garnishes
A sprinkle of chopped fresh parsley or a dash of smoked paprika adds brightness and visual appeal, making the dish feel vibrant and inviting to the eye.
Side Dishes
Pair these fritters with a fresh green salad dressed lightly with lemon vinaigrette, or complement with a tangy pickled vegetable mix to balance the rich flavors.
Creative Ways to Present
Serve the fritters stacked with a drizzle of saffron aioli layered between for a stunning appetizer tower, or place each fritter on a small skewer for party-friendly finger food.
Make Ahead and Storage
Storing Leftovers
Keep any unused fritters in an airtight container in the refrigerator for up to two days to preserve their crispiness and flavor.
Freezing
Fritters can be frozen on a baking sheet until firm, then transferred to freezer bags for up to one month, making them perfect for meal prep or quick snacks.
Reheating
Reheat in an oven or air fryer at 350°F (175°C) for 8-10 minutes to restore their crunch instead of microwaving, which can make them soggy.
FAQs
Can I use frozen squid for this recipe?
Yes, but make sure to fully thaw and pat dry the squid to avoid excess moisture in the batter, which can affect the crispiness of the fritters.
Is there a vegetarian alternative for chorizo in this dish?
You can replace chorizo with smoked paprika-seasoned mushrooms or plant-based sausage for a flavorful vegetarian version.
How do I avoid the fritters falling apart during frying?
Ensure your batter isn’t too wet by adding the correct amount of flour and eggs and pressing the fritters gently before frying to keep them intact.
Can I make the saffron aioli ahead of time?
Absolutely! The aioli tastes even better after resting for a few hours in the fridge to allow the saffron and garlic flavors to meld.
What oil is best for frying these fritters?
Use a neutral oil with a high smoke point like vegetable or canola oil to get that perfect golden crust without burning.
Final Thoughts
Ready to spice up your kitchen? These Chorizo, squid and potato fritters with saffron aioli combine bold flavor, satisfying textures, and a splash of color that will brighten any meal. Whether you’re cooking for friends or just treating yourself, this recipe is a guaranteed crowd-pleaser you’ll want to make again and again. Give it a try and savor every crispy, savory bite!
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Chorizo, squid and potato fritters with saffron aioli
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 fritters 1x
- Category: Appetizers
- Method: Frying
- Cuisine: Spanish-inspired
- Diet: Gluten (can be gluten-free with substitutions), Seafood
Description
These Chorizo, squid and potato fritters with saffron aioli combine spicy, smoky chorizo, tender squid, and fluffy potatoes, all fried to golden crispiness. Served with a luxurious saffron-infused aioli, they offer a delightful balance of bold flavors and contrasting textures, perfect for appetizers, snacks, or part of a main course.
Ingredients
Fritters
- 150g Spanish or Mexican-style chorizo, cooked and crumbled
- 200g fresh squid, cleaned and finely chopped
- 2 medium russet potatoes (about 400g), peeled and boiled until tender
- 2 large eggs, beaten
- 3–4 tablespoons all-purpose flour (or chickpea flour for gluten-free version)
- Salt, to taste
- Black pepper, to taste
- Olive oil, for frying
Saffron Aioli
- 1/2 teaspoon saffron threads
- 1 tablespoon warm water
- 4 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 teaspoon fresh lemon juice
- Salt, to taste
Instructions
- Prep the ingredients: Peel and boil the potatoes until tender, then mash them to a smooth consistency. Clean and finely chop the squid. Cook the chorizo in a pan over medium heat until browned and fragrant, allowing the oils to release their rich flavors.
- Combine the fritter batter: In a large bowl, mix the mashed potatoes, cooked chorizo, and chopped squid. Add the beaten eggs and just enough flour to bind the mixture without making it dense. Season well with salt and black pepper for balanced flavor.
- Form and fry the fritters: Heat olive oil in a heavy skillet over medium heat. Shape the mixture into small patties or spoonfuls and fry each side for about 3-4 minutes until golden brown and crispy. Drain the fritters on paper towels to remove excess oil.
- Prepare the saffron aioli: Steep saffron threads in a tablespoon of warm water for 5 minutes. Mix the saffron infusion into mayonnaise along with minced garlic, lemon juice, and salt to taste. Whisk until smooth and chill until serving.
- Serve and enjoy: Plate the hot fritters with a generous dollop of saffron aioli on the side for dipping. Garnish as desired and enjoy the contrast of crunchy, spicy fritters with rich saffron sauce.
Notes
- Use starchy potatoes like russets or Yukon Gold for fluffier fritters.
- Mix the batter just until combined to keep the fritters tender and light.
- Maintain medium heat while frying to prevent burning and achieve crispiness.
- Use high-quality saffron for a deeper aroma and color in the aioli.
- Allow aioli to chill for at least 30 minutes to develop flavors fully.
- Drain fritters on paper towels immediately after frying to keep them crisp.
Nutrition
- Serving Size: 2 fritters with 1 tbsp aioli
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 90 mg