Chorizo, squid and potato fritters with saffron aioli

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Fritters are invariably delicious, but these incredible little bites from Kuba Winkowski are a cut above. The combination of flavourful chorizo and tender strips of squid, bound together with potato, egg and flour results in an incredibly flavourful fritter that goes perfectly with the golden saffron aioli dip.

First published in 2020







For the aioli, place the saffron in a small bowl and pour over 20ml of boiling water. Allow to infuse and cool for 5 minutes
Place the egg yolks, garlic and cooled saffron water in a small blender (or use a hand blender) and blitz until smooth. Blend in the lemon juice and salt, then, with the blender still running, slowly drizzle in the oil until a fully emulsified aioli forms. Cover and set aside until ready to serve
For the fritters, peel and coarsely grate the potatoes, then squeeze the mixture in a tea towel to remove as much water as possible. Combine with the rest of the ingredients (apart from the vegetable oil and parsley) to create a smooth, dropping consistency which isn’t too loose and liquid
Bring a deep saucepan of oil or a deep-fat fryer to 170°C, then deep fry the fritters in batches until golden and crisp (around 3 minutes). Drain on a tea towel, very lightly season (as the chorizo is already quite salty) and sprinkle with the chopped parsley. Serve alongside the saffron aioli for dipping
First published in 2020

From moving to England at twenty-four to attend catering college to being named National Chef of The Year 2019, Kuba Winkowski has rocketed to the top in record time. His cooking is refined, peppered with Polish influences and – most importantly – delicious.

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