Ingredients

• 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 wine
• 175g/6oz raw prawns
• cut into small pieces
• 2 spring onions
• thinly sliced
• 1 tbsp chopped fresh flatleaf parsley
• olive oil
• for frying

Directions

• 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.