Potato Croquettes With Saffron Aioli - cooking recipe

Ingredients

1 lb large potato, peeled and cubed
3 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/2 teaspoon chopped fresh tarragon
2 tablespoons softened butter
salt and pepper
3/4 cup flour
3/4 cup dried breadcrumbs
4 cups olive oil (for frying)
Saffron Aioli
8 saffron threads, crumbled
1/2 teaspoon hot water
1/2 cup mayonnaise
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon tomato paste
salt, pepper to taste

Preparation

For Aioli.
Put saffron and hot water in a small cup, let stand 5 minutes.
Puree with remaining Aioli ingredients in a blender, refrigerate.
For Croquettes.
Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
Drain.
Mash with a masher and cool.
Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
Form into small balls on a plate.
Beat remaining 2 eggs in a bowl.
Add flour to one plate and bread crumbs to another.
Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
Place on a tray lined with foil.
Chill for 30 minutes.
Preheat oven to 200\u00b0F.
Heat oil in a pot until temp reaches 360--or use a deep fryer.
Fry in batches until browned.
Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
Serve croquettes with saffron aioli.