Classic Spanish Potato Fritters | Addictively GOOD & Easy to Make

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Peel the potatoes, cut them into 1/2 inch (1.25 cm) thick pieces, and put them in a stock pot. Add water just to cover, the bay leaf and a generous amount of sea salt. Bring to a high heat.
2. Cook for 15 to 20 minutes until the potatoes are cooked through (a toothpick should slide in easily). Drain, rinse under cold water and remove the bay leaf.
3. Mash the potatoes in a large bowl.
4. Whisk the eggs in a separate bowl, then mix into the mashed potatoes. Add the milk, flour, baking powder, two finely grated garlic cloves, the chopped parsley and a generous amount of sea salt, and mix to a semi-thick batter.
5. Heat a large frying pan over medium heat with 1 cup of olive oil.
6. Once the oil is hot, drop batter portions about the size of a golf ball into the pan, spaced apart in a single layer. Fry in batches for 5 minutes per side, until golden all over, then drain on paper towels.
7. For the aioli, put the mayonnaise in a bowl and finely grate in the garlic. Add the smoked paprika, lemon juice and olive oil, season with sea salt and black pepper, and whisk.
8. Arrange the fritters around the aioli on a serving plate, then sprinkle with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggLemonMilkPotato