Potato Croquettes With Saffron Aioli

• 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

1. For Aioli.
2. Put saffron and hot water in a small cup, let stand 5 minutes.
3. Puree with remaining Aioli ingredients in a blender, refrigerate.
4. For Croquettes.
5. Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
6. Drain.
7. Mash with a masher and cool.
8. Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
9. Form into small balls on a plate.
10. Beat remaining 2 eggs in a bowl.
11. Add flour to one plate and bread crumbs to another.
12. Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
13. Place on a tray lined with foil.
14. Chill for 30 minutes.
15. Preheat oven to 200u0b0F.
16. Heat oil in a pot until temp reaches 360--or use a deep fryer.
17. Fry in batches until browned.
18. Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
19. Serve croquettes with saffron aioli.

potato, eggs, parsley, fresh chives, tarragon, butter, salt, flour, breadcrumbs, olive oil, saffron, saffron, hot water, mayonnaise, garlic, mustard, olive oil, lemon juice, tomato paste, salt

Taken from www.food.com/recipe/potato-croquettes-with-saffron-aioli-102246 (may not work)