These Chorizo, Squid, and Potato Fritters are savory, crispy bites packed with flavor from tender squid, spicy chorizo, and creamy potatoes, all bound together with a simple egg and flour mixture. They are deep-fried to golden perfection and served with a luxurious saffron aioli, making for an indulgent appetizer or snack.

Full Recipe:

Ingredients:

For the Fritters:

• 7 oz (200g) chorizo, finely chopped

• 3 oz (85g) onion, finely sliced

• 1 red chili, finely chopped

• 8 ½ oz (240g) squid, cleaned and cut into thin strips

• 16 oz (450g) Yukon Gold potatoes, peeled and coarsely grated

• 2 eggs, beaten

• 3 ½ oz (100g) plain flour

• 1 tsp smoked paprika

• 1 tsp salt

• Vegetable oil (for deep-frying)

• 1 tbsp chopped parsley (for garnish)

For the Aioli:

• 2 egg yolks

• 1 garlic clove, finely grated

• 1 tsp lemon juice

• 1/8 oz (3g) salt

• A pinch of saffron

• 5 1/3 oz (150ml) rapeseed oil

Directions:

1. Make the Aioli:

   • Place the saffron in a small bowl and pour over 20ml of boiling water. Let it infuse and cool for about 5 minutes.

   • In a small blender (or with a hand blender), combine the egg yolks, garlic, and cooled saffron water. Blend until smooth, then add lemon juice and salt. Gradually drizzle in the rapeseed oil until the aioli is fully emulsified. Set aside.

2. Prepare the Fritters:

   • Coarsely grate the potatoes and squeeze out any excess moisture using a tea towel.

   • In a bowl, combine the grated potatoes with the chorizo, onion, chili, squid, eggs, flour, smoked paprika, and salt. Mix until the ingredients are well combined and the mixture is thick but not too loose.

3. Fry the Fritters:

   • Heat oil in a deep saucepan or deep-fat fryer to 170°C (340°F).

   • Shape the fritter mixture into small balls or patties and fry in batches for about 3 minutes, or until golden and crisp. Drain on a tea towel.

4. Serve:

   • Sprinkle with chopped parsley and serve the fritters with the saffron aioli.

Estimated Nutritional Value (per fritter):

• Calories: 150–180 kcal

• Total Fat: 10–12g

  • Saturated Fat: 2–3g

• Cholesterol: 45mg

• Sodium: 250–300mg

• Carbohydrates: 10–12g

  • Fiber: 1–2g

  • Sugars: 1g

• Protein: 7–9g

• Vitamin A: 1–2% DV

• Vitamin C: 4–6% DV

• Calcium: 2–4% DV

• Iron: 6–8% DV

These fritters are a rich source of protein from the chorizo and squid, and healthy fats, especially from the oil used for frying. The potatoes provide carbs and fiber, while the saffron aioli adds some richness. This is a flavorful, indulgent dish that can be enjoyed in moderation as part of a balanced meal.

The Appeal of Chorizo, Squid, and Potato Fritters

What makes these fritters so appealing is the combination of three diverse and complementary ingredients. The chorizo brings a smoky, spicy depth of flavor, while the squid provides a tender, slightly sweet bite. The grated Yukon Gold potatoes act as the perfect base, giving the fritters a creamy, comforting texture. The addition of chili and smoked paprika adds a layer of heat and smokiness, balancing out the richness of the potatoes and chorizo.

Deep-frying the fritters allows them to develop a perfectly crispy exterior that contrasts wonderfully with the tender inside. The saffron aioli adds a final touch of elegance and creaminess, turning these fritters from a simple snack to an indulgent treat. Whether served at a dinner party or enjoyed as an appetizer with drinks, these fritters are sure to impress and satisfy.

Ingredients Breakdown: Key Components

Here’s a closer look at the key ingredients that make these fritters truly special:

• Chorizo: This Spanish sausage is packed with flavor, thanks to its blend of spices like paprika, garlic, and chili. The fat in the chorizo helps to keep the fritters moist while contributing a smoky, slightly spicy flavor.

• Squid: Squid brings a delicate sweetness and tender texture that contrasts beautifully with the richness of the chorizo and potatoes. It also adds a unique depth to the fritters.

• Yukon Gold Potatoes: Known for their creamy, buttery texture, Yukon Gold potatoes provide the perfect base for these fritters. When grated, they bind the ingredients together, giving the fritters a hearty texture that holds up well when fried.

• Smoked Paprika: This spice imparts a smoky depth to the fritters, enhancing the flavor of the chorizo and complementing the squid and potatoes.

• Saffron Aioli: The saffron-infused aioli is what takes these fritters to the next level. The rich, garlicky sauce is elevated by the unique, floral notes of saffron, adding a touch of elegance and creaminess that pairs perfectly with the crispy fritters.

Step-by-Step Instructions

Step 1: Prepare the Aioli
Start by making the saffron aioli, as it needs some time to infuse. Place the saffron in a small bowl and pour over 20ml of boiling water. Let it steep and cool for about 5 minutes. In a small blender or with a hand blender, combine the egg yolks, garlic, and the cooled saffron water. Blend until smooth, then add the lemon juice and salt. Gradually drizzle in the rapeseed oil, blending until the aioli emulsifies into a creamy, smooth sauce. Set it aside for later.

Step 2: Prepare the Fritter Mixture
Next, prepare the fritter mixture. Coarsely grate the Yukon Gold potatoes and then squeeze out any excess moisture using a tea towel. This will prevent the fritters from becoming soggy during frying. In a large bowl, combine the grated potatoes with the finely chopped chorizo, onion, red chili, squid, eggs, flour, smoked paprika, and salt. Mix everything together until well combined. The mixture should be thick but not too loose.

Step 3: Fry the Fritters
Heat vegetable oil in a deep saucepan or deep-fat fryer to 170°C (340°F). While the oil is heating, shape the fritter mixture into small balls or patties, about the size of a golf ball. Fry the fritters in batches for about 3 minutes, or until they turn golden brown and crispy on the outside. Be sure not to overcrowd the pan to ensure even frying. Once fried, drain the fritters on a tea towel to absorb excess oil.

Step 4: Serve
Once the fritters are golden and crispy, transfer them to a serving platter and sprinkle with chopped parsley for a fresh, colorful garnish. Serve the fritters with the saffron aioli on the side for dipping.

Serving Suggestions

These Chorizo, Squid, and Potato Fritters are a versatile dish that can be served in a variety of ways:

• As an appetizer: These fritters make a perfect start to a meal. Serve them with a crisp, light salad to balance out the richness of the fritters.

• With drinks: These fritters are an excellent choice for a tapas-style gathering or cocktail party. Pair them with a glass of white wine or a light, citrusy cocktail to cut through the richness of the dish.

• As a snack: Whether enjoyed on their own or with a side of the saffron aioli, these fritters are perfect for snacking. They’re crunchy, flavorful, and satisfying.

Conclusion

Chorizo, Squid, and Potato Fritters are a flavorful and indulgent dish that combines the best of savory, smoky, and tender ingredients. The crispy fritters, packed with the bold flavors of chorizo, squid, and potatoes, are complemented by the creamy, saffron-infused aioli, elevating the dish to an extraordinary level. Whether served as an appetizer, a snack, or part of a larger meal, these fritters are sure to impress your guests and leave them coming back for more. With their irresistible flavor and crispy texture, these fritters are a must-try for anyone who loves bold, flavorful food.