Recipe sourced from spainonafork.com
“These crispy white bean tuna fritters, known as Tortitas de Alubias y Atún, are what honest home cooking is all about. We’re talking basic pantry staples, easy to make, and all done in just 30 minutes.”
Fritters
½ cup plain flour
½ teaspoon baking powder
1 large egg
90ml beer (or substitute with soda water if you would prefer not to use beer)
1 can (440gm) white beans (drained & rinsed)
2 cans (110gm) tuna in olive oil (drained)
¼ cup chopped onion
2 cloves garlic (roughly chopped)
2 tablespoons chopped parsley
½ teaspoon sweet smoked Spanish paprika
¼ teaspoon ground cumin
sea salt & black pepper
¼ cup extra virgin olive oil
Method
Add the flour and baking powder into a large bowl, mix together, then make a well in the middle, crack in the egg and whisk the egg, then add in the beer (or soda water) and whisk everything together until you get a smooth batter.
Add the canned beans (drained & rinsed) into the batter, using a large wooden spoon break some of the beans apart, then add in the canned tuna (drained), chopped onion, chopped garlic, chopped parsley, paprika, cumin, and season with salt & pepper, mix together until well mixed.
Heat a large fry pan with a medium heat and add in the olive oil. After a couple of minutes, add in small spoonfuls of the batter, 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
Mayo Aioli
½ cup low mayonnaise
1 clove garlic (finely grated)
1 teaspoon hot smoked Spanish paprika
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
sea salt & black pepper
Method
To make the mayo aioli, add the mayonnaise into a bowl, along with the grated garlic, hot smoked paprika, lemon juice, olive oil, and season with salt & pepper, whisk together.
Transfer the mayo aioli into a serving dish and decorate the fritters around it. Enjoy with a glass of Seriously Pink.
