Classic Spanish Potato Fritters

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Why You’ll Love This Recipe

  • Simple Ingredients: Utilizes basic pantry items, making it accessible and budget-friendly.
  • Versatile Serving Options: Perfect as an appetizer, side dish, or snack.
  • Bursting with Flavor: The combination of garlic and parsley infuses the fritters with authentic Spanish taste.

Ingredients

  • 2 lbs (900 grams) Yukon gold potatoes
  • 1 bay leaf
  • 2 eggs
  • 1/4 cup (60 ml) milk
  • 1/4 cup (30 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 cloves garlic, finely grated
  • 2 tablespoons chopped parsley
  • Sea salt, to taste
  • 1 cup (240 ml) virgin olive oil, for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Potatoes: Peel and cut the potatoes into small 1/2-inch (1.25 cm) pieces. Place them in a stockpot, add enough water to cover, include the bay leaf, and season generously with sea salt. Bring to a boil over high heat.
  2. Cook the Potatoes: Boil the potatoes for 15 to 20 minutes until tender. Test by piercing with a toothpick; it should go through easily. Drain the potatoes and rinse under cold water. Discard the bay leaf.
  3. Mash the Potatoes: Transfer the drained potatoes to a large bowl and mash using a potato masher or fork until smooth.
  4. Prepare the Batter: In a separate bowl, whisk the eggs and then add them to the mashed potatoes. Mix thoroughly. Add the milk, flour, baking powder, grated garlic, chopped parsley, and a generous pinch of sea salt. Stir until a semi-thick batter forms. Adjust consistency by adding more milk if too thick or more flour if too thin.
  5. Fry the Fritters: Heat the olive oil in a large frying pan over medium heat. Once hot, use two spoons to shape the batter into golf ball-sized portions and carefully place them into the pan. Ensure not to overcrowd the pan. Fry each fritter for about 5 minutes per side, or until golden brown and crispy.
  6. Drain Excess Oil: Remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil.
  7. Serve: Arrange the fritters on a serving platter, garnish with additional chopped parsley if desired, and serve warm.

Servings and Timing

  • Yield: Approximately 40 fritters
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour

Variations

  • Cheesy Fritters: Incorporate grated Manchego cheese into the batter for an added layer of flavor.
  • Herb Infusion: Experiment with different herbs like cilantro or chives to customize the taste.
  • Spicy Kick: Add finely chopped chili peppers or a pinch of cayenne pepper to the batter for some heat.

Storage/Reheating

  • Storage: Place cooled fritters in an airtight container and refrigerate for up to 3 days.
  • Reheating: To maintain crispiness, reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through.

FAQs

What are Patatas Huecas?

Patatas Huecas are traditional Spanish potato fritters known for their crispy exterior and soft interior, commonly served as tapas.

Can I use a different type of potato?

Yes, while Yukon gold potatoes are recommended for their creamy texture, other waxy varieties like red or new potatoes can also be used.

Is it necessary to peel the potatoes?

Peeling is traditional for a smoother texture, but leaving the skins on can add a rustic touch and extra nutrients.

Can I bake the fritters instead of frying?

While frying gives the classic crispiness, baking is a healthier alternative. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.

How can I make the fritters gluten-free?

Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.

What dipping sauces pair well with these fritters?

Aioli, spicy mayonnaise, or a simple garlic yogurt sauce complement the fritters nicely.

Can I prepare the batter in advance?

It’s best to prepare the batter fresh, but you can refrigerate it for up to 2 hours before frying. Stir well before use.

How do I prevent the fritters from being too oily?

Ensure the oil is at the right temperature (medium heat) and drain the fritters on paper towels immediately after frying.

Are there vegan alternatives for this recipe?

Yes, replace eggs with a flaxseed or chia seed mixture and use plant-based milk to make the fritters vegan-friendly.

What can I serve alongside Patatas Huecas?

They pair well with salads, grilled vegetables, or as part of a tapas spread with various small dishes.

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Classic Spanish Potato Fritters

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  • Author: Isabella
  • Total Time: 1 hour
  • Yield: 40 fritters
  • Diet: Vegetarian
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Description

Indulge in the authentic flavors of Spain with these Classic Spanish Potato Fritters, known as Patatas Huecas. Crafted from simple pantry staples, these fritters are both easy to prepare and irresistibly delicious. Serve them as a tapas appetizer or a delightful side dish to elevate any meal.

 

Ingredients

For the Potato Fritters:

  • 2 lbs (900 grams) Yukon gold potatoes
  • 1 bay leaf
  • 2 eggs
  • ¼ cup (60 ml) milk
  • ¼ cup (30 grams) all-purpose flour
  • 1½ tsp (8 grams) baking powder
  • 2 cloves garlic, finely grated
  • 2 tbsp (8 grams) chopped parsley
  • Pinch of sea salt

For the Spicy Aioli:

  • ½ cup (120 grams) low-fat mayonnaise
  • 2 cloves garlic, finely grated
  • 1 tsp (2.5 grams) hot smoked Spanish paprika
  • 1 tsp (5 ml) lemon juice
  • 1 tbsp (15 ml) extra virgin olive oil
  • Pinch of sea salt
  • Dash of black pepper

Extras:

  • 1 cup (240 ml) virgin olive oil, for frying
  • Handful of chopped parsley, for garnish

Instructions

  • Peel and cut the potatoes into small ½-inch (1.25 cm) pieces. Place them in a stockpot, cover with water, add the bay leaf, and season generously with sea salt. Bring to a boil over high heat.
  • Cook the potatoes for 15 to 20 minutes until tender. Test by piercing with a toothpick. Drain and rinse under cold water, then remove the bay leaf.
  • In a large bowl, mash the potatoes using a potato masher or large fork.
  • In a separate bowl, whisk the eggs and add them to the mashed potatoes. Mix well.
  • Incorporate the milk, flour, and baking powder into the potato mixture. Add the finely grated garlic, chopped parsley, and season generously with sea salt. Mix until a semi-thick batter forms. Adjust consistency by adding more milk if too thick or more flour if too thin.
  • Heat a large frying pan over medium heat and add the virgin olive oil.
  • Once the oil is hot, use two spoons to shape the batter into golf ball-sized portions and carefully place them into the pan. Ensure each fritter is in a single layer and spaced evenly. Fry in batches to avoid overcrowding.
  • Fry each fritter for approximately 5 minutes per side, or until golden brown all around. Transfer cooked fritters to a dish lined with paper towels to absorb excess oil.
  • To prepare the spicy aioli, combine the mayonnaise, finely grated garlic, hot smoked Spanish paprika, lemon juice, and extra virgin olive oil in a bowl. Season with sea salt and black pepper, then whisk until smooth.
  • Serve the fritters arranged around the spicy aioli, garnished with chopped fresh parsley. Enjoy!

Notes

  • For a creamier texture, opt for waxy potatoes like new potatoes, golden delight, or red potatoes.
  • When frying, maintain medium heat to ensure the fritters cook evenly without browning too quickly on the outside.
  • The recipe yields approximately 40 fritters. To make a smaller batch, simply halve the ingredients.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Side Dish
  • Method: Frying
  • Cuisine: Spanish

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