Crispy Saffron and Pinto Bean Fritters with Smoked Paprika Aioli

Bloom the saffron: combine 0.5 tsp saffron threads with 2 tbsp hot water and let steep for 5 minutes until deeply golden.

Make the smoked paprika aioli: in a bowl, whisk together 150 g mayonnaise, 2 cloves grated garlic, 1.5 tsp smoked paprika, and 1 tbsp lemon juice. Drizzle in 2 tbsp olive oil while whisking until smooth and vibrant. Cover and refrigerate.

Drain and rinse 400 g pinto beans, then pat completely dry with a clean kitchen towel — moisture is the enemy of crispy fritters.

In a food processor, combine the dried beans, 2 eggs, 60 g flour, 3 cloves minced garlic, the bloomed saffron with its liquid, 1 tsp salt, and 0.25 tsp white pepper. Pulse until a coarse, cohesive batter forms — some bean texture is welcome.

Transfer mixture to a bowl, cover, and refrigerate for 15 minutes to firm up slightly.

Heat 500 ml olive oil in a deep heavy-bottomed pan to 175°C (use a thermometer — too hot and they burn before cooking through, too cool and they absorb oil and turn soggy). Meanwhile, spread 150 g breadcrumbs on a plate.

With damp hands, form the bean mixture into 8 equal patties, about 6 cm wide and 1.5 cm thick. Press each firmly into the breadcrumbs, coating all sides, then set on a clean plate.

Fry in batches of 3-4 fritters for 4-5 minutes per side, until deeply golden brown and crispy. An instant-read thermometer inserted into the center should read at least 74°C. Transfer to a wire rack set over paper towels.

Spray the hot fritters lightly with olive oil and season with a pinch of salt immediately upon leaving the fryer.

Arrange the fritters on a warm platter, spoon a generous pool of smoked paprika aioli alongside, and finish with a light dusting of smoked paprika. Serve immediately while the exterior crackles.