Empty My Fridge
Classic Spanish Tuna Fritters | Easy & Delicious 20 Minute Recipe
Ingredients
- Extra virgin olive oil9 tbsp
- Flour½ cups
- Egg1
- Beer⅓ cups
- Onion · finely chopped1
- Garlic · roughly chopped4 cloves
- Parsley · chopped2 tbsp
- Paprika · smoked½ tsp
- Olive oil2 cans
- Salt
- Black pepper
- Mayonnaise½ cups
- Lemon1 tsp
Instructions
- Put the flour in a bowl, make a well, crack in the egg and whisk it. Add the beer and whisk until smooth with no lumps. Add the onion, garlic, parsley and paprika, season with salt and black pepper, and whisk well.
- Drain the tuna cans through a fine sieve over a bowl. Flake the tuna to remove excess oil, then mix it into the batter.
- Heat the olive oil in a large frying pan over medium heat until hot but not smoking, about 4 minutes.
- Drop spoonfuls of batter into the oil in a single layer, spaced apart, in batches. Fry 2 minutes per side until golden all over, then drain on paper towels.
- For the aioli, put the mayonnaise in a bowl, finely grate in the garlic, add the lemon juice and olive oil, season with salt and black pepper, and whisk well.
- Spoon the aioli into a serving dish, arrange the fritters around it and serve immediately.
Summarized from Spain on a Fork's video. Watch it for the details.
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