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Olive Fritters with Lemon Caper Aioli

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE OLIVE FRITTERS

  • 1/2 Cup All-Purpose Flour
  • 1 Egg
  • 2 Tbsp Water
  • 1/2 Cup Green Spanish Olives
  • 1/2 Cup Black Spanish Olives
  • 1/2 Onion
  • 1 Clove of Garlic
  • 5 Slices Sundried Tomato
  • 1/2 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • Sea Salt

FOR THE EGG-LESS LEMON CAPER AIOLI

  • 2 Cloves of Garlic
  • 1 Tbsp Capers
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Fresh Lemon Juice
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Black Pepper

EXTRAS

  • 1/4 cup extra virgin Spanish olive oil for frying
  • Fresh Parsley

Instructions

  1. Finely mince 2 cloves of garlic and them to a mortar, add 1 tablespoon of rinsed capers and pound with the garlic until you form a paste, then add 1 tablespoon of dijon mustard, 1 teaspoon of fresh lemon juice, season with sea salt and freshly cracked black pepper, and mix everything together
  2. Slowly pour in between 3-4 tablespoons of extra virgin Spanish olive oil into the mortar while you continue to mix, once you reach a mayonnaise like consistency, cover the mortar with seran wrap and add it to the fridge
  3. Add 1/2 cup of all-purpose flour to a bowl, make a well in the middle and add 1 egg, beat the egg and then season with sea salt, add 2 tablespoons of water and mix everything together until well mixed
  4. Grab 1/2 cup of green Spanish olives and 1/2 cup black olives (both pitted), mash the olives down with a chefs knife (this makes it easier to dice them without slipping away) and then finely dice them and add to the bowl
  5. Finely mince 1 clove of garlic, finely dice 1/2 onion, finely dice 5 sundried tomatoes and add to the bowl, then add 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme and mix everything together until well mixed
  6. Heat a small non-stick frying pan with a medium-high heat and add 1/4 of extra virgin Spanish olive oil
  7. Once the oil get´s hot, add a spoonful of the batter into the oil to create each fritter, remember not to over-crowd the pan, cook in batches, cook each of the fritters for about 1 minute per side, and then transfer to a plate with paper towels
  8. Transfer the lemon caper aioli to a bowl, place it on a large dish, and decorate the olive fritters around it, garnish with fresh parsley
  9. Enjoy!

Recipe Notes

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