Chorizo, squid and potato fritters with saffron aioli


Share recipe






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
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
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
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
Share recipe