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Spring onion fritters with garlic and smoked paprika mayonnaise recipe

Spring onion fritters with garlic and smoked paprika mayonnaise recipe

11 ratings

These tasty fritters make a delicious starter or snack and can be ready in a matter of minutes, leaving you time to rustle up some garlic and smoked paprika mayonnaise, which is ideal for dipping. Enjoy these seasonal bites as they are or, for a main meal, top with ripe avocado and a poached egg. See method

  • Serves 4
  • 10 mins to prepare and 8 mins to cook
  • 472 calories / serving


For the mayonnaise

  • 1 garlic clove, roughly chopped
  • ¼ tsp smoked paprika
  • 150ml mayonnaise
  • ½ lemon, juiced and zested

For the fritters

  • 200g flour
  • 2 tsp baking powder
  • pinch salt
  • 2 eggs, beaten
  • 200ml whole milk
  • 8 spring onions, finely sliced
  • 2 tbsp parsley, chopped
  • 15g butter
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    30g 42%
  • Saturates

    7g 36%
  • Sugars

    4g 4%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 42.9g Protein 11.6g Fibre 2.2g


  1. Put the garlic in a pestle and mortar, add a pinch of salt and crush. Add the paprika and mix until smooth. Tip into a mixing bowl and combine with the mayonnaise. Season with a little lemon juice and set aside.
  2. To make the fritters, combine the flour, baking powder and salt in a mixing bowl. Make a well in the middle, add the egg and slowly whisk in the flour from the edges. Gradually pour in the milk, whisking in more flour until all the milk is added and you have a smooth batter.
  3. Mix in the lemon zest, spring onions and chopped parsley.
  4. Heat half the butter in a large nonstick frying pan over a medium heat. Ladle 4 tbsp of the batter into the pan and cook for about 2 mins on each side until lightly golden. Remove and keep warm under a clean tea towel. Repeat with the remaining butter and batter.
  5. Serve immediately with the mayonnaise.

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