Crispy Pasta and Cheese Fritters
🇪🇸 Spain
Ingredients
- 4 oz small pasta shells (115 g)
- 1/2 cup all purpose flour (60 g)
- 1/2 tsp baking powder (2 g)
- 1 tsp onion powder (2.5 g)
- 1 tsp garlic powder (3 g)
- 1/2 tsp sweet smoked Spanish paprika (1.25 g)
- 1 large egg
- 1/3 cup club soda (90 ml)
- 1 cup shredded Manchego cheese (120 g)
- 1/2 tbsp Dijon mustard (8 g)
- 2 tbsp chopped chives (5 g)
- sea salt & black pepper, to taste
- 1/4 cup extra virgin olive oil (60 ml)
- garlic, for aioli
- saffron, for aioli
- mayonnaise, for aioli
- lemon juice, for aioli
- olive oil, for aioli
- sea salt & black pepper, for aioli
Steps
- Bring a salted pot of water to a boil.
- Add the pasta and cook until al dente, then drain and rinse under cold water.
- In a large bowl, whisk together flour, baking powder, onion powder, garlic powder, and paprika.
- Make a well in the center, crack in the egg, and whisk it into the dry mix.
- Add the club soda and whisk until a creamy batter forms.
- Stir in the shredded cheese, Dijon mustard, chopped chives, and salt & pepper.
- Add the cooked pasta to the batter and mix until well combined.
- Heat olive oil in a large frying pan over medium heat.
- Drop spoonfuls of the batter into the pan in a single layer, spaced apart.
- Fry in batches for 3-4 minutes per side, until golden and crispy.
- Transfer fritters to a paper towel-lined plate; keep warm in a low oven if needed.
- For the aioli, mash garlic, saffron, and a pinch of salt in a mortar with a pestle.
- Stir in mayonnaise, lemon juice, and olive oil; season with salt & pepper and whisk until smooth.
- Transfer the aioli to a serving dish and arrange the fritters around it.
- Garnish with chopped chives and serve immediately.
Source: spainonafork.com