These Spanish ¨Foolish Eggs¨ Bread & Egg Fritters are easy to make, packed with so many great flavors and made with the most humble ingredients. You can serve these fritters as a tapas appetizer or even as a main course, next to some roasted potatoes and a salad.
This dish hails from the Spanish province of Teruel, where it´s known as Huevos Tontos. It´s said this dish was born during times of ¨Vacas Flacas¨. Which means during a recession or economic downfall. As it´s made with cheap ingredients everyone had at home.
Traditionally, these foolish eggs are served as is, as they are super good on their own. I like to serve them next to a saffron mayonnaise, as it takes this dish to a completely different level.
TIPS & TRICKS to Make this Recipe: To make the homemade bread crumbs, I used a baguette I left out for 1 to 2 days. You want the bread to be hard, as it makes it so much easier to get the bread crumbs. You can also use regular sandwich bread or even take the easy route, and use store-bought bread crumbs.
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Watch the Video Below on How to Make Spanish ¨Foolish Eggs¨ Bread & Egg Fritters
Spanish ¨Foolish Eggs¨ Bread & Egg Fritters
FOR THE FRITTERS
- 1/2 baguette 8 oz / 200 grams
- 1/4 cup milk 60 ml
- 4 cloves garlic minced
- 1/4 cup finely chopped fresh parsley 15 grams
- 2 large eggs
- sea salt & black pepper
- 1/2 cup extra virgin olive oil 125 ml
FOR THE SAFFRON MAYO
- 1 clove garlic minced
- 1/4 tsp saffron threads .17 grams
- 1/2 cup mayonnaise 115 grams
- 1/2 tsp lemon juice 2.5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
Using a box shredder, finely shred 1/2 of a baguette that has been sitting out for 1 to 2 days, you want to end up with a generous 2 cups of bread crumbs (225 grams)
Transfer the bread crumbs into a large bowl, slowly pour in 1/4 cup (60 ml) milk as you mix everything together, then add in 4 cloves garlic finely minced, 1/4 cup (15 grams) finely chopped fresh parsley and 2 large eggs, season with sea salt & black pepper and mix together until you form a compact paste
Using your hands or two spoons, start shapping the fritters, you want a croquette style design that is about the size of a large egg, as you finish each one transfer into parchment paper, you should end up with 8 fritters from this recipe
Heat a large fry pan with a medium heat and add in 1/2 cup (125 ml) extra virgin olive oil
After heating the olive oil for 5 minutes, it should be nice and hot but not smoking, add the fritters into the pan, all in a single layer
After 4 1/2 to 5 minutes flip the fritters to fry the other side, after another 4 1/2 to 5 minutes (9 to 10 minutes total cooking time) the fritters should be perfectly cooked, remove them from the pan and transfer into a dish with paper towels
To make the saffron mayo, add 1 clove garlic finely minced into a mortar, along with a 1/4 tsp (.17 grams) saffron threads and a pinch of sea salt, pound down with a pestle until you form a paste, then add in 1/2 cup (115 grams) mayonnaise, 1/2 tsp (2.5 ml) lemon juice and 1 tablespoon (15 ml) extra virgin olive oil, season with black pepper and whisk until you end up with a creamy sauce
Transfer the saffron mayo into a serving bowl and place into a serving dish next to the frtters, enjoy!
Get the Saffron Threads I used to make this recipe
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