Spanish garlic and egg fritters in a saffron tomato sauce

Crack four large eggs into a large bowl.

Finely grate in the garlic and add the chopped parsley.

Season with sea salt and black pepper and whisk until well mixed.

Add the bread crumbs and mix to a batter; add more bread crumbs if too thin or more whisked egg if too thick.

Heat a large fry pan over medium heat with 1 third cup of olive oil.

Drop spoonfuls of the batter into the hot oil in a single layer, evenly spaced, and fry about 5 minutes until golden all around.

Transfer the fritters to a dish lined with paper towels.

In the same pan add the finely chopped onion and roughly chopped garlic and mix continuously 2 to 3 minutes until slightly translucent.

Add the flour and mix for 1 minute to cook off the raw flavor.

Add the paprika and saffron threads and mix quickly.

Add the tomato sauce, season with sea salt and black pepper, mix and simmer about 3 minutes until slightly thickened.

Add the vegetable broth and mix gently about 4 minutes until slightly creamy.

Return the fritters to the pan in a single layer, flip each one gently to coat and simmer 1 to 2 minutes until heated through.

Remove from the heat, transfer the fritters and sauce to a serving dish and garnish with fresh parsley.