Spinach and Chickpea Fritters

Von Spain on a Fork · 30 Min.

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Zubereitung

1. In a large bowl, whisk the flour, egg and beer into a smooth, creamy batter, then stir in the shallot, garlic, paprika and cumin.
2. Drain and rinse the chickpeas, shake off the water, then mash them coarsely in a large bowl. Add them to the batter.
3. Squeeze the thawed spinach in a colander with a wooden spoon to remove excess water, then add it to the batter. Season with salt and pepper and mix well.
4. Heat a large frying pan over medium heat and add the olive oil.
5. After a couple of minutes, drop spoonfuls of batter into the pan in a single layer, spaced apart, cooking in batches. Fry 3 minutes per side, or until golden all over. Move each batch to a plate lined with paper towels.
6. For the aioli, pound the garlic in a mortar with the saffron and a pinch of salt until it forms a paste. Stir in the mayonnaise, lemon juice and olive oil, and season with salt and pepper. Whisk until well mixed.
7. Spoon the aioli into a serving dish and arrange the fritters around it. Serve warm or at room temperature.

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