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Spanish ¨Foolish Eggs¨ Bread & Egg Fritters

Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

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

Instructions

  1. 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)

  2. 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

  3. 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

  4. Heat a large fry pan with a medium heat and add in 1/2 cup (125 ml) extra virgin olive oil

  5. 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

  6. 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

  7. 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

  8. Transfer the saffron mayo into a serving bowl and place into a serving dish next to the frtters, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe