Classic Spanish Potato Fritters | Addictively GOOD & Easy to Make
These Classic Spanish Potato Fritters, known as Patatas Huecas, are what humble and delicious food is all about. We´re talking basic pantry staples, easy to make and a ton of great flavors. Serve these fritters as a tapas appetizer or even as a side dish.
To make this recipe I used Yukon gold potatoes. You can use any type of potatoes you like, though waxier potatoes will give you a creamier texture. Other varieties I would recommend are new potatoes, golden delight or even red potatoes.
Once you have the batter done, you want a semi-thick texture. If you see your batter is too thick, add in more milk. If you see it´s too thin, add in more flour. Either way, this is a very forgiving batter. Meaning even if you don´t have it right on the money, your fritters will still look and taste great.
TIPS & TRICKS to Make this Recipe: When frying the fritters, make sure to use a medium heat and nothing higher. Otherwise, they will brown too quickly on the outside and not fully cook in the inside. The ingredients below make about 40 fritters. If you want to make less, just cut the recipe in half.
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Watch the Video Below on How to Make these Classic Spanish Potato Fritters
Classic Spanish Potato Fritters | Patatas Huecas
FOR THE POTATO FRITTERS
- 2 lbs yukon gold potatoes 900 grams
- 1 bay leaf
- 2 eggs
- 1/4 cup milk 60 ml
- 1/4 cup all purpose flour 30 grams
- 1 1/2 tsp baking powder 8 grams
- 2 cloves garlic
- 2 tbsp chopped parsley 8 grams
- pinch sea salt
FOR THE SPICY AIOLI
- 1/2 cup low fat mayonnaise 120 grams
- 2 cloves garlic
- 1 tsp hot smoked Spanish paprika 2.50 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- pinch sea salt
- dash black pepper
- 1 cup virgin olive oil 240 ml
- handful chopped parsley
Cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces, then add the potatoes into a stock pot, fill with water, just enough to cover the potatoes, add in the bay leaf, season generously with sea salt and heat it with a high heat
After 15 to 20 minutes the potatoes should be cooked through, just pierce them with a toothpick to ensure they´re done, drain the potatoes into a colander and rinse under cold water, remove the bay leaf
Add the potatoes into a large bowl, using a potato masher or large fork, mash the potatoes
Crack the eggs into a separate bowl, whisk together, then add over the mashed potatoes and mix together until well mixed, then add in the milk, flour and baking powder, finely grate in 2 cloves of garlic, add in the chopped parsley and season generously with sea salt, mix together until you get a semi thick batter
Heat a large fry pan with a medium heat and add in the 1 cup of virgin olive oil
Once the oil is nice and hot start cooking the fritters, with the help of two spoons grab some of the batter, about the size of a golf ball and add into the pan, make sure each fritter is in a single layer and evenly spaced out, cook in batches to not over-crowd the pan, fry for 5 minutes per side or until golden fried all around, then transfer into a dish with paper towels
Once all the fritters are done make the aioli, add the mayonnaise into a bowl, finely grate in the garlic, add in the hot smoked Spanish paprika, lemon juice and olive oil, season with sea salt & black pepper and whisk together
Transfer the aioli over a serving plate, decorate the fritters around it and sprinkle with chopped fresh parsley, enjoy!
Get the Hot Smoked Spanish Paprika I used to make the Spicy Aioli (25% OFF Your Order if your Purchase from this Link)
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