Chorizo, squid and potato fritters with saffron aioli
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Fritters are invariably delicious, but these incredible little bites from Kuba Winkowski are a cut above. The combination of flavourful chorizo and tender strips of squid, bound together with potato, egg and flour results in an incredibly flavourful fritter that goes perfectly with the golden saffron aioli dip.
First published in 2020
Ingredients
Metric
Imperial
Fritters
- 200g of chorizo, finely chopped
- 80g of onion, finely sliced
- 1 red chilli, finely chopped
- 240g of squid, cleaned and cut into thin strips
- 450g of Maris Piper potatoes
- 2 eggs, beaten
- 100g of plain flour
- 1 tsp smoked paprika
- 1 tsp salt
- vegetable oil, for deep-frying
- 1 tbsp of chopped parsley
Aioli
- 2 egg yolks
- 1 garlic clove, finely grated
- 1 tsp lemon juice
- 3g of salt
- 1 pinch of saffron
- 150g of rapeseed oil
SAVE RECIPE
Method
1
For the aioli, place the saffron in a small bowl and pour over 20ml of boiling water. Allow to infuse and cool for 5 minutes
- 1 pinch of saffron
2
Place the egg yolks, garlic and cooled saffron water in a small blender (or use a hand blender) and blitz until smooth. Blend in the lemon juice and salt, then, with the blender still running, slowly drizzle in the oil until a fully emulsified aioli forms. Cover and set aside until ready to serve
- 2 egg yolks
- 1 garlic clove, finely grated
- 1 tsp lemon juice
- 3g of salt
- 150g of rapeseed oil
3
For the fritters, peel and coarsely grate the potatoes, then squeeze the mixture in a tea towel to remove as much water as possible. Combine with the rest of the ingredients (apart from the vegetable oil and parsley) to create a smooth, dropping consistency which isn’t too loose and liquid
- 450g of Maris Piper potatoes
- 200g of chorizo, finely chopped
- 80g of onion, finely sliced
- 1 red chilli, finely chopped
- 240g of squid, cleaned and cut into thin strips
- 2 eggs, beaten
- 100g of plain flour
- 1 tsp smoked paprika
- 1 tsp salt
4
Bring a deep saucepan of oil or a deep-fat fryer to 170°C, then deep fry the fritters in batches until golden and crisp (around 3 minutes). Drain on a tea towel, very lightly season (as the chorizo is already quite salty) and sprinkle with the chopped parsley. Serve alongside the saffron aioli for dipping
- vegetable oil, for deep-frying
- 1 tbsp of chopped parsley
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