Spanish garlic fritters with mayo alioli
Spain on a Fork · ♥ 4.8K likes · 53.4K views · 7 min video
Read about garlic in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 90 g all-purpose flour
- 4 g baking powder
Whisk the flour and baking powder together in a large bowl.
- 1 whole egg
- 120 ml milk
Make a well in the middle, crack in the egg and whisk it, then add the milk and whisk to a smooth batter.
- 1 whole onion
- 8 cloves garlic
- 60 g grated cheese
- ¼ tsp sweet smoked Spanish paprika
- 8 g chopped parsley
- sea salt
- freshly cracked black pepper
Add the finely chopped onion, the roughly chopped garlic, the grated cheese, the paprika and the chopped parsley, season with sea salt and black pepper and mix well.
Folding in onion, garlic, cheese and herbs
If the batter is too thick add more liquid, if too thin add more flour; fritter batters are forgiving.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil.
After a couple of minutes add spoonfuls of batter in a single layer, evenly spaced, in batches so the pan is not crowded.
Cook about three minutes per side until golden and crispy, then drain in a dish lined with paper towels.
- 2 cloves garlic
- 0.17 g saffron threads
- sea salt
Pound the garlic, saffron and a pinch of sea salt in a mortar with a pestle to a paste.
Saffron mayo alioli in the mortar
- 120 g mayonnaise
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
Add the mayonnaise, lemon juice and olive oil, season with sea salt and black pepper and whisk to a creamy sauce.
Transfer the alioli to a serving dish and arrange the fritters around it. Serve with marinated olives.
Plating and tasting