Classic Spanish Potato Fritters (Print Version)

Golden potato fritters served with smoky aioli, blending fresh garlic and Spanish paprika for bold flavor.

# Ingredients:

→ Potato Fritters

01 - 2 pounds Yukon Gold potatoes, peeled and cut into small pieces
02 - 1 bay leaf
03 - 2 large eggs
04 - 1/4 cup whole milk
05 - 1/4 cup all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 2 cloves garlic, finely grated
08 - 2 tablespoons chopped fresh parsley
09 - Pinch sea salt
10 - Extra virgin olive oil, for frying

→ Spicy Aioli

11 - 1/2 cup low-fat mayonnaise
12 - 2 cloves garlic, finely grated
13 - 1 teaspoon hot smoked Spanish paprika
14 - 1 teaspoon freshly squeezed lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - Pinch sea salt
17 - Dash ground black pepper

→ Garnish

18 - Handful chopped fresh parsley

# Steps:

01 - Place peeled, chopped potatoes in a large pot. Cover with water to just cover, add bay leaf, and season generously with salt. Bring to a boil over high heat.
02 - Boil potatoes for 15 to 20 minutes, until fork-tender. Drain in a colander, rinse under cold water, and discard the bay leaf. Transfer potatoes to a large bowl and mash until mostly smooth.
03 - In a separate bowl, lightly beat the eggs. Add eggs, milk, flour, baking powder, grated garlic, chopped parsley, and a pinch of sea salt to the mashed potatoes. Mix thoroughly to form a thick, cohesive batter.
04 - Heat a large skillet over medium heat and add a generous layer of olive oil. Working in batches to avoid crowding, drop spoonfuls of the batter into the hot oil. Fry for about 5 minutes per side, or until golden brown. Remove and drain on paper towels.
05 - In a mixing bowl, whisk together mayonnaise, grated garlic, smoked paprika, lemon juice, olive oil, sea salt, and black pepper until smooth and fully combined.
06 - Arrange fritters on a serving plate around a bowl of spicy aioli. Sprinkle with additional chopped parsley and serve hot.

# Notes:

01 - Ensure the oil temperature remains consistent for even browning, and avoid overcrowding to maintain crispness.

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