Description
Golden, crisp fritters combining tender squid, smoky chorizo, and soft grated potato, served with a silky saffron-infused aioli. Crispy on the outside, tender within, perfect for tapas or a showstopping appetizer.
Ingredients
- Squid: 300 g, cleaned and finely diced
- Chorizo: 150 g, diced
- Potatoes: 400 g, peeled and grated (use starchy Russet)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Eggs: 2 large
- Parsley: 2 tbsp, finely chopped
- Flour: 3 tbsp (use rice flour to make gluten-free)
- Salt: to taste
- Black Pepper: to taste
- Olive Oil: for frying, enough to shallow-fry
- Saffron Threads: a pinch, bloomed in 1 tbsp warm water
- Mayonnaise: 150 g
- Lemon Juice: 1 tbsp
- Garlic for Aioli: 1 clove, finely grated
Instructions
- Prepare the saffron: Place a pinch of saffron threads in 1 tablespoon of warm water and let bloom while you prep other ingredients.
- Prep ingredients: Clean and finely dice squid, dice chorizo, peel and grate potatoes, finely chop onion and parsley, and mince garlic.
- Dry the potato and squid: Squeeze excess moisture from grated potatoes in a clean kitchen towel, and pat diced squid dry to avoid a soggy mixture.
- Combine base mix: In a large bowl, mix grated potatoes, diced squid, chorizo, chopped onion, 2 minced garlic cloves, 2 beaten eggs, chopped parsley, 3 tablespoons flour, salt, and black pepper until well combined.
- Chill the mixture: Cover the bowl and refrigerate for 20 minutes to firm up the mixture, helping fritters hold their shape.
- Heat the oil: Pour enough olive oil into a wide frying pan to come halfway up the sides of the fritters and heat over medium until shimmering but not smoking.
- Shape fritters: Form the chilled mixture into small patties with wet hands or two spoons, about 1.5 to 2 tablespoons per fritter.
- Fry in batches: Fry the patties in small batches for 3 to 4 minutes per side, until deep golden brown and crisp. Keep oil temperature steady between batches.
- Drain and rest: Transfer fried fritters to a wire rack or paper towel-lined tray to drain excess oil and stay crisp.
- Make saffron aioli: Stir the bloomed saffron and its water into 150 g mayonnaise, add 1 tablespoon lemon juice and 1 grated garlic clove, and mix until smooth. Taste and adjust seasoning.
- Finish and serve: Plate the fritters with a generous dollop or small bowl of saffron aioli, garnish with extra parsley and flaky sea salt, and serve warm.
Notes
- Bloom saffron: Always bloom saffron in warm water to extract full color and aroma.
- Dry ingredients: Removing excess moisture from grated potatoes is crucial to keep fritters crisp.
- Chill the batter: Chilling helps the batter bind and hold shape while frying.
- Reheat: Re-crisp leftovers in a hot oven for 8 to 10 minutes rather than the microwave.
Nutrition
- Serving Size: 1 of 4 servings (approx 150 g)
- Calories: 380
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 150 mg