Got Canned Sardines? Make these Spanish-Style Sardine Fritters

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but vegetable oil is more budget-friendly.

Add 1/2 cup all-purpose flour into a large bowl, making a well in the middle.

Crack in 1 large egg and whisk it.

Add in 1/2 cup of sparkling water and whisk until smooth.

Add 1 finely chopped shallot, 2 roughly chopped cloves of garlic, 2 tablespoons of chopped fresh parsley, sea salt, and freshly cracked black pepper to the batter.

Grate in the zest of 1/2 lemon, avoiding the white pith, and mix until well combined.

Drain a 4 oz can of sardines in olive oil into a fine sieve, gently breaking the sardines apart.

Add the sardines into the batter and mix until well combined, adjusting thickness with more liquid or flour if needed.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Add spoonfuls of the batter to the pan, ensuring they are evenly spaced and in a single layer, cooking in batches.

Cook for about 3 minutes per side or until golden brown, transferring fried fritters to a dish lined with paper towels after each batch.

To make the aioli, add 2 roughly chopped cloves of garlic, 1/4 teaspoon of saffron threads, and a pinch of sea salt into a mortar and pound into a paste.

Add 1/2 cup of mayonnaise, 1 teaspoon of fresh lemon juice, and 1 tablespoon of extra virgin olive oil to the mortar, seasoning with sea salt and black pepper, and whisk until creamy.

Serve the fritters with the aioli in a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens