Pairs well with Crispy Lentil Fritters (Tortillitas de Lentejas)
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Crispy Lentil Fritters (Tortillitas de Lentejas)
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Crispy lentil fritters with a light, crispy texture on the outside and flavorful lentils inside, served with a simple mayo alioli. Perfect as a tapas appetizer or main course.
00:25:00 total
Serves 4
medium
Sides / Appetizer
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Ingredients
- dried green lentils - 95 grams (about 1/2 cup)
- water - 480 ml (2 cups for cooking lentils)
- bay leaf - 1 leaf (for cooking lentils)
- all-purpose flour - 90 grams (3/4 cup)
- large egg - 1 (cracked into batter)
- beer - 120 ml (about 1/2 cup, can substitute club soda or sparkling water)
- shallot - 1 (finely chopped)
- garlic cloves - 2 (roughly chopped for batter)
- fresh parsley - 8 grams (about 2 tablespoons chopped)
- sweet smoked Spanish paprika - 1.25 grams (1/2 teaspoon)
- ground cumin - 1.5 grams (1/2 teaspoon)
- sea salt - to taste (for seasoning batter)
- freshly cracked black pepper - to taste (for seasoning batter)
- sunflower oil - 90 ml (1/3 cup for frying, can substitute neutral oil like canola, peanut, or avocado oil)
- garlic cloves - 2 (for mayo alioli, roughly chopped)
- saffron threads - 0.17 grams (1/4 teaspoon)
- sea salt - a pinch (for pounding with garlic and saffron)
- mayonnaise - 120 grams (about 1/2 cup)
- fresh lemon juice - 5 ml (1 teaspoon)
- extra virgin olive oil - 15 ml (1 tablespoon)
- sea salt - to taste (for mayo alioli seasoning)
- freshly cracked black pepper - to taste (for mayo alioli seasoning)
- fresh parsley - to garnish (for serving)
Instructions
- Prepare Lentils: Rinse 95 grams (1/2 cup) dried green lentils under water. Place lentils in a saucepan with 480 ml (2 cups) water and 1 bay leaf. Bring to a boil, then cover and simmer on low heat for 15-20 minutes or until just cooked. Drain and rinse under cold water to stop cooking and cool to room temperature.
- Make Batter: In a large bowl, add 90 grams (3/4 cup) all-purpose flour. Make a well in the center and crack in 1 large egg. Whisk the egg, then add 120 ml (1/2 cup) beer (or club soda/sparkling water) and whisk until smooth.
- Add Flavorings: Add 1 finely chopped shallot, 2 roughly chopped garlic cloves, 8 grams (2 tbsp) chopped parsley, 1/2 tsp sweet smoked Spanish paprika, and 1/2 tsp ground cumin to the batter. Mix well.
- Combine Lentils and Season: Add the cooked lentils to the batter. Season with sea salt and freshly cracked black pepper. Mix until well combined. Adjust batter consistency by adding more liquid if too thick or more flour if too thin.
- Fry Fritters: Heat a large frying pan over medium heat and add 90 ml (1/3 cup) sunflower oil or neutral oil. Once hot, add spoonfuls of batter in a single layer without overcrowding. Fry for about 4 minutes per side until golden and crispy. Transfer cooked fritters to a wire rack lined with paper towels. Repeat with remaining batter.
- Make Mayo Alioli: In a mortar, pound 2 roughly chopped garlic cloves, 1/4 tsp saffron threads, and a pinch of sea salt into a paste. Alternatively, use a food processor or hand blender. Transfer paste to a bowl and add 120 grams (1/2 cup) mayonnaise, 1 tsp fresh lemon juice, and 1 tbsp extra virgin olive oil. Season with sea salt and freshly cracked black pepper. Whisk until creamy.
- Serve: Transfer mayo alioli to a serving dish and arrange the lentil fritters around it. Garnish with fresh parsley. Serve as tapas with marinated olives and cold beer or as a main course with a garden salad and baguette.
