Crispy white bean tuna fritters
Spain on a Fork · ♥ 932 likes · 8.1K views · 8 min video
Read about tuna in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 g all-purpose flour
- 2 g baking powder
Whisk half a cup, 60 grams, of all-purpose flour with half a teaspoon, 2 grams, of baking powder in a large bowl.
Tortitas de alubias y atún
- 1 whole egg
- 90 ml beer
Make a well, crack in one large egg and whisk, then add 90 ml of beer and whisk to a smooth batter.
- 440 g white beans
Drain and rinse a 15 ounce can of white beans, shake off the excess water, add them to the batter and gently push down for a few seconds to break a couple of the beans apart.
- 110 g tuna
Add two drained 110 gram cans of tuna packed in oil.
- 40 g chopped onion
- 2 cloves garlic
- 5 g chopped parsley
- 1¼ g sweet smoked Spanish paprika
- ½ g ground cumin
Add 40 grams chopped onion, two roughly chopped garlic cloves, two tablespoons chopped parsley, half a teaspoon sweet smoked Spanish paprika and a quarter teaspoon ground cumin.
- sea salt
- freshly cracked black pepper
Season with sea salt and freshly cracked black pepper and mix well; add flour if too thin or liquid if too thick.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with a quarter cup, 60 ml, of extra virgin olive oil.
After a couple of minutes add spoonfuls of the batter in a single layer, evenly spaced, cooking in batches; fry about three minutes per side until golden and crispy, then drain on paper towels.
- 1 cloves garlic
- 2½ g hot smoked Spanish paprika
- 5 ml fresh lemon juice
Finely grate in one large clove of garlic, add one teaspoon hot smoked Spanish paprika and squeeze in one teaspoon of fresh lemon juice.
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Drizzle in one tablespoon of extra virgin olive oil, season with sea salt and black pepper and whisk to a creamy sauce; transfer to a serving dish and arrange the fritters around it.