Crispy white bean and zucchini fritters with saffron mayo alioli
Spanish cuisine · Spain on a Fork · ♥ 1.3K likes · 13.1K views · 8 min video
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Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole zucchini
Slice the tip off the zucchini and finely shred it on a box grater, skin on.
- sea salt
Put the shredded zucchini in a fine sieve over a bowl, season with sea salt and leave a few minutes so the salt draws the water out and it stays firm rather than mushy.
- 440 g white beans
Drain the can of white beans into a colander and rinse; shake off the excess water.
- 60 g all-purpose flour
Mash the beans in a large bowl with a potato masher or a large fork, only a few seconds, to break a couple apart.
- 1 whole egg
- 90 ml beer
In another large bowl make a well in the flour, crack in the egg and whisk it, add the beer and whisk to a smooth batter.
- 1 whole shallot
- 2 cloves garlic
- 8 g chopped parsley
- 1¼ g sweet smoked Spanish paprika
- sea salt
- black pepper
Stir in the mashed beans, chopped shallot, grated garlic, chopped parsley and smoked paprika; season with sea salt and black pepper.
Push down on the drained zucchini with a large wooden spoon to release the extracted water, then mix it into the batter.
Folding in beans, aromatics and zucchini
- 60 ml extra virgin olive oil
Heat a large frying pan over medium heat with the extra virgin olive oil; after a couple of minutes add spoonfuls of batter, evenly spaced, in batches.
Fry about 3 minutes per side until golden and crispy, then drain on a wire rack over paper towels.
- 2 cloves garlic
- 0.17 g saffron threads
- sea salt
Pound the roughly chopped garlic, saffron threads and a pinch of sea salt in a mortar to a paste.
Saffron mayo alioli
- 120 g mayonnaise
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- black pepper
Whisk in the mayonnaise, lemon juice and olive oil, season with sea salt and pepper, to a creamy sauce.