CRISPY Spanish Onion Fritters | Tortillitas Crujientes de Cebolla
Directions
- 1Heat a large fry pan with a medium heat and add in 2 tbsp (35 ml) olive oil.
- 2After a couple of minutes, add in the sliced onions and a pinch of salt, mix together, then mix every 2 to 3 minutes so the onions evenly sauté.
- 3Once the onions are lightly caramelized, about 15 to 20 minutes, add in the chopped garlic, mix together for 30 seconds, and then turn off the heat.
- 4Add the flour and baking powder into a large bowl, whisk together, then make a well in the middle, crack in the egg and whisk the egg, then add in the beer and whisk everything together until you get a creamy batter.
- 5Add the sautéed onions over the batter, along with the paprika, cumin, and chopped chives, then season with salt & pepper and mix together until well mixed.
- 6Heat the same fry pan with a medium heat and add in 1/4 cup (60 ml) olive oil.
- 7After a couple of minutes, add in spoonfuls of the batter into the hot oil, you want all the fritters in a single layer and evenly spaced out, cook in batches, fry the fritters for 3 minutes per side or until golden and crispy, then transfer into a dish with paper towels.
- 8To make the mayo aioli, add the chopped garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the ingredients until you get a paste-like texture, then add in the mayonnaise, lemon juice, olive oil, and season with salt & pepper, whisk together.
- 9Add the mayo aioli into a serving dish and decorate the fritters around it, garnish with chopped chives, enjoy!
Ingredients
- 2 tbsp extra virgin olive oil
- 3 medium onions (thinly sliced)
- 4 cloves garlic (roughly chopped)
- 0.5 cup all purpose flour
- 0.5 tsp baking powder
- 1 large egg
- 0.33 cup beer
- 0.5 tsp sweet smoked Spanish paprika
- 0.25 tsp ground cumin
- 2 tbsp chopped chives
- sea salt & black pepper
- 2 cloves garlic (roughly chopped)
- 0.25 tsp saffron threads
- 0.5 cup low fat mayonnaise
- 1 tsp lemon juice
- 1 tbsp extra virgin olive oil
- sea salt & black pepper
- 0.25 cup extra virgin olive oil
- 1 handful chopped chives for garnish
Equipment
large fry panlarge bowlwhiskmortarpestleserving dishpaper towels
Tips
- It took me about 3 minutes per side to crisp up the fritters. It might take you less or more.
- Just ensure the heat is on medium and nothing higher. Otherwise, the fritters might brown too quickly on the outside and not fully cook on the inside.
- You can add a dash of crushed red pepper for a spicy kick if you like the mayo aioli.
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