CLASSIC SPANISH POTATO FRITTERS
Recipe created by: Albert Bevia
These Classic Spanish Potato Fritters, known as Patatas Huecas, are what humble and delicious food is all about. We´re talking basic pantry staples, easy to make and a ton of great flavors. Serve these fritters as a tapas appetizer or even as a side dish. Don't forget to add our Hot Smoked Spanish Paprika for a dash of extra flavor in the spicy aioli!
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 Kiva 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
Instructions
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Cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces, then add the potatoes into a stock pot, fill with water, just enough to cover the potatoes, add in the bay leaf, season generously with sea salt and heat it with a high heat
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After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick to ensure they´re done, drain the potatoes into a colander and rinse under cold water, remove the bay leaf
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Add the potatoes into a large bowl, using a potato masher or large fork, mash the potatoes
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Crack the eggs into a separate bowl, whisk together, then add over the mashed potatoes and mix together until well mixed, then add in the milk, flour and baking powder, finely grate in 2 cloves of garlic, add in the chopped parsley and season generously with sea salt, mix together until you get a semi thick batter
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Heat a large fry pan with a medium heat and add in the 1 cup of virgin olive oil
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Once the oil is nice and hot start cooking the fritters, with the help of 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 not over-crowd the pan, fry for 5 minutes per side or until golden fried all around, then transfer into a dish with paper towels
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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 & black pepper and whisk together
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Transfer the aioli over a serving plate, decorate the fritters around it and sprinkle with chopped fresh parsley, enjoy!