Prawn and spring onion fritters recipe
 These delicious fritters with aioli are an excellent addition to a tapas spread or great as a simple starter. 4 garlic cloves, unpeeled½ tsp salt 1 free-range egg yolk 175ml/6fl oz extra virgin olive oil 4 garlic cloves, unpeeled ½ tsp salt 1 free-range egg yolk 175ml/6fl oz extra virgin olive oil 175g/6oz plain flour ½ tsp baking powder 1 tbsp dry white wine175g/6oz raw prawns, cut into small pieces2 spring onions, thinly sliced1 tbsp chopped fresh flatleaf parsley olive oil, for frying 175g/6oz plain flour ½ tsp baking powder 1 tbsp dry white wine 175g/6oz raw prawns, cut into small pieces 2 spring onions, thinly sliced 1 tbsp chopped fresh flatleaf parsley olive oil, for frying Method For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Scrape the garlic paste into a bowl and add the egg yolk. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley. Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp. Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.