Ingredients
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3 eggs
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh chives
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1/2 teaspoon chopped fresh tarragon
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2 tablespoons softened butter
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salt and pepper
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3/4 cup flour
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4 cups olive oil (for frying)
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8 saffron threads, crumbled
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1/2 teaspoon hot water
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1 garlic clove, chopped
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1 teaspoon Dijon mustard
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1 tablespoon olive oil
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1 teaspoon fresh lemon juice
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1/4 teaspoon tomato paste
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1/2 cup mayonnaise
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1 lb large potato, peeled and cubed
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3/4 cup dried breadcrumbs
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Instructions
- For Aioli.
- Put saffron and hot water in a small cup, let stand 5 minutes.
- Puree with remaining Aioli ingredients in a blender, refrigerate.
- For Croquettes.
- Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
- Drain.
- Mash with a masher and cool.
- Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
- Form into small balls on a plate.
- Beat remaining 2 eggs in a bowl.
- Add flour to one plate and bread crumbs to another.
- Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
- Place on a tray lined with foil.
- Chill for 30 minutes.
- Preheat oven to 200°F.
- Heat oil in a pot until temp reaches 360--or use a deep fryer.
- Fry in batches until browned.
- Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
- Serve croquettes with saffron aioli.