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
Scale
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.
