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Ingredients

• 1 lb large boiling potatoes (about 2)
• 3 large eggs
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon chopped fresh tarragon
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup all-purpose flour
• 3/4 cup fine dry bread crumbs (I prefer panko here)
• About 4 cups olive oil (not extra-virgin) for frying - **I like using peanut oil here, too
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• Special equipment: a potato ricer; a deep-fat thermometer
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• saffron Aioli:
• Pinch of saffron threads (about 8 crumbled) - **I find this for a much more reasonable price in the ethnic section of my grocery store
• 1/2 teaspoon hot water
• 1/2 cup mayonnaise
• 1 garlic clove, chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon tomato paste
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Description

I Adore Tapas. Popular Throughout Spain In Bars And Restaurants, Tapas Are Appetizers That Usually Accompany Sherry Or Other Aperitifs And Cocktails. They Can Also Form An Entire Meal And Range From Simple Items Such As Olives Or Cubes Of Ham And Cheese

Group Recipes