Spanish chickpea fritters with saffron alioli
Spain on a Fork · ♥ 5.1K likes · 67.1K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 g all-purpose flour
- 1 whole large egg
- 120 ml beer
Add the flour to a large bowl and make a well in the middle; crack in the egg and whisk it, then add the beer and whisk to a creamy batter with no lumps.
- 1 whole shallot
- 1 cloves large clove of garlic
- 8 g chopped fresh parsley
- 1¼ g sweet smoked Spanish paprika
- 1½ g ground cumin
- sea salt
- freshly cracked black pepper
Mix in the finely chopped shallot, the grated garlic, the parsley, the smoked paprika, the cumin, sea salt and black pepper.
- 440 g canned chickpeas
Drain the can of chickpeas into a colander, rinse under water and shake off the excess.
Push down on the chickpeas with a potato masher or large fork until semi mashed, leaving little chunks for texture.
Mix the mashed chickpeas into the batter; thin it with more liquid or thicken it with more flour if needed, it is forgiving.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with a quarter cup of extra virgin olive oil.
After a couple of minutes add spoonfuls of the batter in a single layer, evenly spaced, in batches, and fry 2 to 3 minutes per side until golden.
- 2 cloves garlic
- 0.17 g saffron threads
- sea salt
For the alioli, pound the roughly chopped garlic, the saffron threads and a pinch of sea salt in a mortar with a pestle to a paste.
Saffron alioli in the mortar
- 120 g mayonnaise
- 5 ml fresh lemon juice
Whisk in the mayonnaise, lemon juice, olive oil, salt and pepper until creamy.
- 15 ml extra virgin olive oil
- freshly cracked black pepper
Transfer the alioli to a serving dish and arrange the fritters around it.