Pin it
Classic Spanish Potato Fritters bring together crispy edges and fluffy potato interiors for a comforting treat rooted in Spain’s lively tapas culture. I reach for this recipe on cozy weekends when I am craving something both simple and a little festive. The spicy aioli dip is what keeps everyone coming back for seconds.
These fritters quickly became my favorite for gatherings after serving them at a game night the first time. When I make them now, there is never a crumb left on the platter.
Ingredients
- Yukon Gold potatoes: Delivers creamy texture and a lovely golden color. Use potatoes that are firm without sprouts or green spots.
- Bay leaf: Adds a subtle earthy aroma. Use fresh or dried.
- Eggs: Help bind everything and give tenderness. Use fresh large eggs for best results.
- Milk: Adds richness and smoothness. Whole or low fat both work.
- All purpose flour: A classic binder. Pick unbleached for a better flavor.
- Baking powder: Provides lift for fluffy fritters. Make sure yours is fresh for full effect.
- Fresh garlic: Brings sharp bold flavor and aroma. Choose firm heavy heads.
- Fresh parsley: An herbal note and fresh color. Use flat leaf if you can.
- Sea salt: Seasons deeply with a clean taste. Choose fine or flaky.
- Extra virgin olive oil: For frying and flavor. Use Spanish if available for authenticity.
- For the spicy aioli
- Low-fat mayonnaise: A creamy base. Pick good quality for best flavor.
- Fresh garlic: For punch and character.
- Hot smoked Spanish paprika: Brings warmth and a smoky Spanish flair. Use real Spanish pimenton for best results.
- Lemon juice: Brightens everything up. Squeeze it fresh.
- Extra virgin olive oil: Adds silkiness and that essential Mediterranean note.
- Black pepper: A finishing touch of background heat.
- Handful fresh parsley: For topping and vibrancy.
Instructions
- Prepare the Potatoes:
- Peel Yukon Gold potatoes then cut them into small even pieces for even cooking. Place them in a large pot and cover with just enough water to ensure even boiling. Add a bay leaf and a generous pinch of sea salt, which helps season the potatoes from within. Bring the pot to a boil over high heat then lower the heat and simmer until potatoes are tender when pierced with a fork. This usually takes about fifteen to twenty minutes.
- Drain and Cool the Potatoes:
- Carefully drain the cooked potatoes into a colander. Remove the bay leaf. Rinse the potatoes under cool running water to stop the cooking process and make them easier to handle. This helps keep the potato texture from becoming gluey.
- Mash the Potatoes:
- Transfer the cooled potatoes to a large mixing bowl. Using a sturdy potato masher or fork, mash them thoroughly until most lumps disappear but avoid making them too smooth. The mixture should feel airy yet hold some small chunks which gives the fritters their classic texture.
- Make the Fritter Batter:
- Crack eggs into a separate smaller bowl and whisk lightly to blend. Pour the eggs over the mashed potatoes. Add the milk, flour, baking powder, grated garlic, finely chopped parsley, and a pinch of sea salt. Gently fold everything together with a spatula or wooden spoon until it forms a thick scoopable batter. The batter should fall slowly from a spoon but keep some shape.
- Heat the Oil:
- Pour enough extra virgin olive oil into a wide skillet to reach about one half inch depth. Set the skillet over medium heat. Wait for the oil to shimmer and a tiny bit of batter sizzles energetically when dropped in. This means the oil is hot enough for crisping.
- Fry the Fritters:
- Using a spoon or scoop, drop generous dollops of the potato batter into the hot oil. Space them out so the pan is not overcrowded. This allows the fritters to brown evenly. Fry each side for about five minutes until a rich golden brown forms. Carefully flip halfway through. Remove each finished fritter and drain on paper towels so excess oil is absorbed.
- Prepare the Spicy Aioli:
- In a small mixing bowl, whisk together the low fat mayonnaise, finely grated garlic, hot smoked Spanish paprika, freshly squeezed lemon juice, a drizzle of extra virgin olive oil, a pinch of sea salt, and a dash of black pepper. Mix until completely smooth. The color should turn a rosy hue and the sauce should have a zippy aroma.
- Serve and Garnish:
- Nestle the warm fritters on a serving platter. Arrange a bowl of the spicy aioli in the center or off to the side. Sprinkle everything with freshly chopped parsley for a burst of color. Serve the fritters piping hot for the ultimate crispness.
Hands down the parsley is my favorite ingredient in these fritters. The way it lifts all the other flavors is unbeatable. One of my best memories is making a double batch for my family as we gathered around the kitchen laughing while flipping the fritters. My kids still ask for them every time we plan a tapas night.
Storage Tips
Leftover fritters keep for up to three days in a sealed container in the refrigerator. Reheat in a hot oven rather than the microwave to bring back the crisp texture. If freezing, layer cooled fritters with parchment in an airtight container and freeze for up to two months. Thaw in the fridge overnight before reheating.
Ingredient Substitutions
If you cannot find Yukon Gold potatoes, try any all purpose potato such as white or red skins. For a gluten free option, use a gluten free flour blend in the batter. The aioli is easy to adapt by swapping in Greek yogurt for mayonnaise for a lighter dip or changing up the paprika to suit your heat preference.
Serving Suggestions
Serve these fritters alongside a crisp green salad or pair with marinated olives for a true Spanish tapas spread. They are also delicious as a brunch main topped with a fried egg. Add them to a mezze table or simply snack on them with friends and chilled drinks.
Cultural Notes
Potato fritters have a long history in Spain where they are a staple at bars and family gatherings. Known as buñuelos de patata, they reflect the Spanish love for sharing small flavorful bites and highlight the role of quality olive oil in the Mediterranean diet. Their adaptability makes them a favorite across regions.
Seasonal Adaptations
Try adding a handful of grated zucchini or carrot in summer for extra moisture and color. In winter, throw in sautéed onions or a grating of Manchego cheese. For spring, use young garlic or ramps instead of mature garlic.
Success Stories
A neighbor once brought these to a school picnic where they were devoured before any of the other dishes. Even the pickiest eaters were hunting for leftovers. I love sharing this recipe because it is always so warmly received.
Freezer Meal Conversion
You can make a big batch and freeze uncooked fritter patties on a lined sheet pan. Once solid, transfer to a freezer bag and fry straight from frozen—just add an extra couple of minutes to the cooking time. The texture holds up and they are just as popular reheated.
Make these fritters once, and you’ll see why they are a staple in my kitchen. There is nothing like sharing them hot from the pan with family and friends.
Recipe FAQs
- → Which potatoes work best for Spanish fritters?
Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, resulting in light, fluffy fritters.
- → How do you achieve a crispy exterior?
Pan-frying the batter in hot olive oil and allowing each side to turn golden ensures a crisp, crunchy shell.
- → What gives the aioli its signature flavor?
Hot smoked Spanish paprika, fresh garlic, and lemon juice infuse the aioli with smokiness and fresh zing.
- → Is it necessary to use fresh parsley?
Fresh parsley adds brightness and color, enhancing both the fritters and aioli. However, dried parsley can be a substitute.
- → What should be served alongside these fritters?
Enjoy them as a tapas dish with crusty bread, fresh salads, or additional dipping sauces for variety.