Potatoes are one of those foods that never let us down. Cheap, filling and endlessly adaptable, they turn up in comfort food across Europe. One of the best examples comes from Aragón, where a simple side dish has a habit of disappearing long before the main course makes it to the table.
They are known as patatas huecas, or hollow potatoes, and once you try them, it is easy to see why they never last long. Crisp on the outside, soft and creamy on the inside, they sit somewhere between a fritter and a croquette. Simple food at its very best.
Aragonese cooking is rooted in tradition and practicality. The region has always made the most of what was available, creating dishes that are modest but full of flavour. Aragón is also famous for tapas, with towns and cities competing each year to show just how inventive small bites can be. Patatas huecas fit neatly into this tradition, even though their origins may have been more accidental than planned.
The tale of Patatas huecas
According to food folklore, their story begins far from Spain. On 26 August 1837, France celebrated the opening of its first railway line between Paris and Saint Germain. A grand banquet was prepared for high society, including King Louis Philippe and Queen Amélie. Steak and fried potatoes were on the menu.
Then the train was delayed. The cook had already started frying the potatoes and did not want them to go cold. He lifted them out of the oil and set them aside. When the guests finally sat down, the potatoes went back into the hot oil for a second fry. Instead of burning, they puffed up, turning light and airy inside with a crisp golden shell.
The guests were delighted, and the cook repeated the method whenever possible. A small kitchen problem had turned into a culinary success.
A taste of Aragón
Back in Aragón, dishes like this became popular because they stretched basic ingredients. When food was scarce, people learned to work wonders with potatoes, eggs, flour and oil. Garlic soup, simple scrambled eggs and stewed potatoes all came from the same mindset.
Hollow potatoes were especially common at Christmas. They were served alongside roast meats, although they were often eaten well before the roast reached the table. Made from mashed potato mixed with egg, milk and flour, they are shaped with a spoon and fried until golden. Some families add garlic or parsley, others keep them plain. Every kitchen has its own version.
Like many traditional recipes, measurements were often guessed rather than weighed. A bit of this, a splash of that, and stop when it looks right. The batter should be thick enough to hold its shape on a spoon, but still soft.
Patatas Huecas
- Ingredients
- 3 medium potatoes
- 1 egg
- 150 ml milk
- 3 tablespoons flour
- 1 teaspoon baking powder
- Salt
- Oil for frying
Method
- Peel the potatoes and boil them until soft.
- Place them in a bowl and mash with a fork until smooth. Add salt.
- Add the egg and mix well, then pour in the milk and combine.
- Add the flour and baking powder a little at a time until you get a thick batter, similar to fritter batter.
- Heat oil in a deep pan. When it reaches 180°C, add spoonfuls of the mixture.
- Fry until golden brown all over. Remove and drain on kitchen paper. Serve immediately.
