These Spanish garlic fritters, known as tortitas de ajo y perejil, are what comfort food is all about. We’re talking a light crispy texture, serious garlic flavor, and all done in just 30 minutes. Serve them as a tapas appetizer, next to some marinated olives and a couple of ice-cold beers, for the best moment in your day.
I served these garlic fritters next to a simple mayo aioli. Made with garlic, saffron, mayonnaise, lemon juice, and olive oil. I used a mortar and pestle to make it. But you can also use a food processor, hand blender, or even a NutriBullet if you prefer.
To fry the fritters, I used a good quality extra virgin olive oil. You can use other types of oil if you like. However, traditionally extra virgin olive oil is used, as it gives the fritters a beautiful lift of flavors.
TIPS & TRICKS to Make this Recipe: 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 will brown too quickly on the outside and not fully cook on the inside.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON
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Watch the Video Below on How to Make Spanish Garlic Fritters
Spanish Garlic Fritters | Tortitas de Ajo y Perejil
Ingredients
FOR THE GARLIC FRITTERS
- 3/4 cup all purpose flour 90 grams
- 1 tsp baking powder 4 grams
- 1 large egg
- 1/2 cup milk 120 ml
- 1 small onion (finely chopped)
- 8 cloves garlic (roughly chopped)
- 1/2 cup grated Manchego cheese 60 grams
- 1/4 tsp sweet smoked Spanish paprika 0.65 grams
- 2 tbsp chopped parsley 8 grams
- sea salt & black pepper
FOR THE MAYO AIOLI
- 2 cloves garlic (roughly chopped)
- 1/4 tsp saffron threads 0.17 grams
- 1/2 cup low fat mayonnaise 120 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
EXTRAS
- 1/4 cup extra virgin olive oil 60 ml
- chopped parsley for garnish
Instructions
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Add 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 milk and whisk everything together until you get a smooth batter
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Once you end up with a smooth batter, add in the chopped onion, chopped garlic, grated cheese, paprika, parsley, and season with salt & pepper, mix together until well mixed
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in spoonfuls of the batter into the hot fry pan, you want all the fritters in a single layer and evenly spaced out, cook in batches, fry for 3 minutes per side or until golden and crispy, then transfer into a dish with paper towels
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To 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
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Add the mayo aioli into a serving dish and decorate the fritters around it, garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Golden Saffron I used to make this Recipe
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Susan
These are wonderful on their own with a nice glass of wine and a green salad. Thanks for the fantastic recipe. I would love to find that little dish you used to present the aoili –
20 . Oct . 2025Spain on a Fork
You can buy them here in Spain at local stores 🙂 Thanks for the comment! Much love
20 . Oct . 2025Jo Ann
How many actual patties does this recipe make? Trying to figure out if i should double or not.
14 . Oct . 2025Thanks.
Spain on a Fork
I got 13 out of the batch, it also depends how big or small you make them 🙂 Much love
14 . Oct . 2025Edub
10 . Sep . 2025These were so fantastic and whipped up really quick! What a great little side to elevate even the humblest of meals like the shakshuka we had them with. FYI, for all those saying they “didn’t have manchego cheese”..a fantastic substitute is simply an aged white cheddar like Balderson 14 month. Just a nice ripe aged cheddar would be as close as you can get to replicating Spanish cheese. Salut!
Spain on a Fork
Sounds great! Thanks for the comment 🙂 Much love
11 . Sep . 2025laurelie campeau
21 . Aug . 2025These were scrumptious. I did not have manchego cheese so used grated parmesan. They were at their very best hot out of the frying pan but still great reheated in the microwave. This one is a keeper! Thanks.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
21 . Aug . 2025Tess Quinones
17 . Aug . 2025Yum, these critters are so delicious! I made them for brunch, I didn’t have manchego so I used romano. I absolutely love this recipe and will be making it time and again.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
18 . Aug . 2025Pam
Thank You!! I love your recipes and will trying many of them. Spain is often overlooked in recipe sites and can hard to find!!
15 . Aug . 2025Spain on a Fork
Appreciate the comment! Much love 🙂
15 . Aug . 2025