Classic Spanish Salmon Fritters | EASY 20 Minute Tapas Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Put the flour in a large bowl and make a well. Crack in the egg, whisk it, then whisk in the club soda until smooth.
2. Stir in the chopped shallot, chopped garlic, chopped dill and the finely grated zest of 1/2 lemon. Season with sea salt and black pepper and mix well.
3. Drain both cans of salmon over a fine sieve set above a bowl. Flake the salmon gently, add it to the batter and mix.
4. Heat 1/2 cup (120 ml) olive oil in a large frying pan over medium heat.
5. When the oil is hot, drop spoonfuls of batter into the pan in a single layer, evenly spaced. Fry in batches for 3 minutes per side, until golden all over.
6. Drain each batch on paper towels.
7. For the aioli, pound the chopped garlic, saffron and a pinch of sea salt in a mortar to a paste.
8. Whisk in the mayonnaise, 1 tbsp olive oil (15 ml) and 1 tsp lemon juice (5 ml). Season lightly with salt and pepper, and whisk until creamy. Move to a small bowl.
9. Spoon the aioli onto a serving dish, arrange the fritters around it, and serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicEggLemonShallotSalmon