AT A GLANCE
"Spring onions can be found year round but, as their name suggests, they're best in spring," says Danielle Alvarez. "The technique for these fritters was taught to me by a Persian chef, but the batter is a straight Japanese tempura. Combined with preserved-lemon mayonnaise, they're a lovely little canapé for a spring feast." Makes 16 fritters.
|01||For preserved lemon mayonnaise, process egg yolks and preserved lemon in a blender then, with motor running, slowly drizzle in oil, adding a few drops of cold water midway through to loosen the mixture. Season to taste with lemon juice, sea salt and pepper. Refrigerate until required. Serve sprinkled with paprika.|
|02||Halve spring onions lengthways and slice each half lengthways into strips. Combine in a colander with as much salt as you would use to season a salad and stand until onions wilt and begin to release some of their water (30-35 minutes).|
|03||Meanwhile, for tempura batter, combine flours in a bowl. Whisk egg and 300ml sparkling water in a separate bowl, add to flours and whisk to just combine (be careful not to overmix; some lumps are okay), then add enough of the remaining sparkling water to reach the consistency of heavy cream (you may not need it all).|
|04||Preheat oven to 120C. Heat oil in a large saucepan to 175C. Mix onions in a bowl with enough batter to coat. Drop a tablespoonful into oil to check it holds together (you may need to add more batter), then deep-fry tablespoonfuls in batches until golden (3-4 minutes). Drain on paper towels and keep warm in oven. Dip broad bean leaf tips in batter, shake off excess and deep-fry until golden (1-2 minutes). Serve fritters and broad bean leaf tips hot with preserved-lemon mayonnaise and lemon wedges.|
Note Broad bean leaf tips are available from select farmers' markets; substitute large pea tendrils if they're unavailable.
IT’S PERFECT APÉRITIF FOOD, SO MATCH THIS WITH SOMETHING CRISP AND AROMATIC, SUCH AS A WINE MADE FROM ALBARIÑO GRAPES. MY FAVOURITE IS ZARATE RÍAS BAIXAS FROM GALICIA IN SPAIN. , suggested by FRANCK MOREAU