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
Units
Scale
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