If you’re looking to impress your family or friends with something truly unforgettable, then you’ve got to try this Chorizo, Squid and Potato Fritters with Creamy Saffron Aioli Recipe. It marries smoky, spicy chorizo with tender pieces of squid and crispy, golden potatoes, all held together in crunchy little fritters that perfectly soak up the luxurious saffron aioli. Every bite bursts with layers of flavor, texture, and a hint of the sea, making it a standout appetizer or snack to savor and share.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient brings something special, whether it’s the smoky depth of the chorizo, the silky squid, or the vibrant saffron-infused aioli that adds color and creaminess. With such a straightforward list, you can gather everything quickly and get cooking without fuss.
- Chorizo (100 g, finely chopped): Adds a spicy, smoky punch to the fritters.
- Maris Piper Potatoes (2 medium, coarsely grated): Provides a crispy, fluffy base for the fritters.
- Onion (1 medium, finely chopped): Gives sweetness and depth to the mixture.
- Red Chilli (1 medium, chopped): Brings a subtle heat that wakes up the palate.
- Squid (200 g, cleaned and cut into small pieces): Adds tender, chewy texture and a mild ocean flavor.
- Eggs (2 large, beaten): Acts as a binder, holding everything together beautifully.
- Plain Flour (50 g): Helps achieve the perfect crispy coating and structure.
- Smoked Paprika (1 tsp): Enhances the smoky notes and adds warmth.
- Salt (a pinch, to taste): Essential for balancing and enhancing flavors.
- Vegetable Oil (500 ml for frying + 1 cup for aioli): Used to crisp up fritters and create silky aioli.
- Parsley (1 tbsp, optional): Adds freshness and a pop of color as garnish.
- Saffron Threads (a pinch, infused in hot water): Infuses the aioli with its signature golden hue and subtle aromatic flavor.
- Egg Yolks (2 large): Creamifies the aioli when emulsified with oil.
- Garlic (1 clove, minced): Gives the aioli a pungent, savory kick.
How to Make Chorizo, Squid and Potato Fritters with Creamy Saffron Aioli Recipe
Step 1: Prepare the Saffron Aioli
Start by infusing the saffron threads in a tablespoon of boiling water to release their vibrant color and delicate flavor—let it cool as this will create the magical base for your aioli. Next, blend the cooled saffron infusion with two egg yolks and the minced garlic in a food processor, ensuring everything becomes silky smooth. Slowly drizzle in one cup of vegetable oil to emulsify the mixture, transforming it into a luscious, creamy aioli that’s bursting with flavor and golden sunshine color.
Step 2: Make the Fritters Mixture
Coarsely grate your Maris Piper potatoes, then squeeze out any excess moisture with a kitchen towel—this step guarantees the fritters will be crispy rather than soggy. In a large bowl, combine the grated potatoes with finely diced chorizo, chopped onion, red chilli, and fresh squid pieces. To bind it all, add the beaten eggs and plain flour, then season with smoked paprika and a pinch of salt. Stir everything until the mixture holds together beautifully and smells utterly inviting.
Step 3: Heat the Oil
Pour 500 ml of vegetable oil into a deep pan and heat it gently to around 170°C (340°F). You’ll know the oil is ready when a spoonful of your fritter mixture sizzles upon contact. Maintaining the right temperature is crucial for achieving that perfect golden crust without absorbing too much oil.
Step 4: Fry the Fritters
Carefully drop spoonfuls of the mixture into the hot oil, making sure not to overcrowd the pan to keep the temperature consistent. Allow the fritters to cook for about three minutes, turning them if necessary, until they turn a gorgeous deep golden brown. Use a slotted spoon to lift them out and drain on paper towels—this keeps them crisp and ready for serving.
Step 5: Serve the Fritters
Arrange your warm, crunchy fritters on a beautiful serving plate and sprinkle over some freshly chopped parsley for a burst of color and freshness. Don’t forget to serve them alongside the creamy saffron aioli you prepared—it’s the perfect dip to enhance every bite of these delightful fritters.
How to Serve Chorizo, Squid and Potato Fritters with Creamy Saffron Aioli Recipe
Garnishes
Fresh parsley is a simple yet brilliant garnish that brings a touch of brightness and balances the richness of the fritters. You could also scatter some finely sliced spring onions or a light squeeze of lemon juice to add freshness and a bit of zing.
Side Dishes
These fritters are fantastic on their own but pair beautifully with a crisp green salad tossed in a zesty vinaigrette or some roasted vegetables to add variety and freshness to your meal. A chilled white wine or a light beer complements the smoky and spicy flavors perfectly.
Creative Ways to Present
For a stunning presentation, serve the fritters stacked in a tower, drizzling the saffron aioli artistically over the top. Alternatively, serve individual portions on small plates with a dollop of aioli and a sprinkle of fresh herbs to make each guest feel like they’re getting a special treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the fritters in an airtight container in the fridge for up to two days. To keep their crunch, place a paper towel inside to absorb any moisture.
Freezing
To freeze, lay the fritters out on a tray to freeze individually, then transfer to a freezer-safe bag. They’ll keep well for up to a month. This way, you can enjoy the Chorizo, Squid and Potato Fritters with Creamy Saffron Aioli Recipe whenever the craving strikes.
Reheating
Reheat the fritters in a hot oven or air fryer to restore their crispiness. Avoid microwaving as it tends to make them soggy. Warm the aioli separately, or serve it cold for the best flavor contrast.
FAQs
Can I use other types of potatoes?
Yes, you can substitute Maris Piper potatoes with other starchy varieties like Russets, which also work well for achieving that perfect crispiness in the fritters.
Is it necessary to use squid, or can I substitute it?
The squid adds a unique texture and flavor that complements the chorizo perfectly, but if you’re not a fan, finely chopped cooked shrimp or scallops can be an alternative.
How spicy is this dish? Can I adjust the heat?
The red chilli adds a gentle heat that can be adjusted to your taste—simply reduce or omit it if you prefer a milder fritter. The smoky paprika adds warmth without overpowering heat.
Can I make the saffron aioli in advance?
Absolutely! The aioli can be prepared a day ahead and kept covered in the fridge. Just bring it to room temperature before serving for the best texture and flavor.
What’s the best oil for frying these fritters?
Vegetable oil is ideal because it has a high smoke point and neutral flavor, allowing the fritters to crisp properly without altering their taste.
Final Thoughts
I can’t recommend this Chorizo, Squid and Potato Fritters with Creamy Saffron Aioli Recipe enough. It’s one of those special dishes that’s surprisingly easy to prepare yet packs an incredible punch of flavors and textures. Whether you’re cooking for a casual gathering or a dinner party, these fritters will win hearts and keep everyone asking for more. So go ahead, gather your ingredients, and dive into this delicious adventure—you won’t regret it!
Print
Chorizo, Squid and Potato Fritters with Creamy Saffron Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish
Description
Crispy and flavorful Chorizo, Squid, and Potato Fritters served with a rich and creamy saffron aioli. This recipe combines the smoky spiciness of chorizo with tender squid and grated potatoes, deep-fried to golden perfection. Accompanied by a vibrant saffron-infused aioli, these fritters make an impressive appetizer or snack ready in just 35 minutes.
Ingredients
Fritters
- 100 g Chorizo, finely chopped
- 2 medium Maris Piper Potatoes, coarsely grated
- 1 medium Onion, finely chopped
- 1 medium Red Chilli, chopped
- 200 g Squid, cleaned and cut into small pieces
- 2 large Eggs, beaten
- 50 g Plain Flour
- 1 tsp Smoked Paprika
- 1 pinch Salt, to taste
- 500 ml Vegetable Oil, for deep-frying
Saffron Aioli
- 1 pinch Saffron Threads, infused in hot water
- 2 large Egg Yolks
- 1 clove Garlic, minced
- 1 cup Vegetable Oil, for emulsifying
- 1 tbsp Boiling Water (to infuse saffron)
- Optional: 1 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Prepare the Saffron Aioli: Infuse a pinch of saffron threads in 1 tablespoon of boiling water and let it cool down to room temperature. In a food processor, combine the cooled saffron infusion with 2 egg yolks and 1 minced garlic clove. Blend until smooth. Gradually add 1 cup of vegetable oil while blending continuously to emulsify and create a creamy aioli.
- Make the Fritters Mixture: Coarsely grate the Maris Piper potatoes and squeeze out the excess moisture using a kitchen towel. In a large mixing bowl, combine the grated potatoes with the finely chopped chorizo, chopped onion, red chilli, and diced squid. Add the beaten eggs, plain flour, smoked paprika, and salt. Stir well until all ingredients are thoroughly combined into a consistent batter.
- Heat the Oil: Pour 500 ml of vegetable oil into a deep pan or heavy-bottomed pot. Heat the oil over medium heat until it reaches 170°C (340°F). To test if the oil is ready, drop a small spoonful of the fritter mixture into the oil; it should sizzle immediately.
- Fry the Fritters: Carefully drop spoonfuls of the fritter batter into the hot oil, making sure not to overcrowd the pan to allow even cooking. Fry the fritters for approximately 3 minutes or until they turn golden brown and crisp. Use a slotted spoon to remove the fritters and drain them on paper towels to remove excess oil.
- Serve the Fritters: Arrange the cooked fritters on a serving platter. Optionally sprinkle freshly chopped parsley over the fritters for a burst of color and freshness. Serve the fritters hot alongside the creamy saffron aioli for dipping and enjoy immediately.
Notes
- Be sure to dry the grated potatoes thoroughly to avoid soggy fritters.
- Maintain oil temperature at 170°C to ensure even frying without absorbing too much oil.
- Do not overcrowd the pan when frying to keep the oil temperature steady and fritters crispy.
- The saffron aioli can be prepared ahead and refrigerated for up to 1 day; bring to room temperature before serving.
- Use fresh squid for best texture and flavor; if frozen, thaw thoroughly and pat dry before using.
