Buñuelos (essentially Spanish fritters) are often made sweet but we've filled them with prawns for a savoury twist. They're especially delicious paired with a glass of Fino Sherry, the driest and palest sherry with hints of herbs, fresh dough and almonds. The bone dry Fino complements the salty, fried buñuelos perfectly.
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Step 1.
Tip the fish stock and salt into a pan and bring to the boil. Drop in the spinach and butter and cook for 1-2 mins to wilt the leaves and melt the butter. Whizz until smooth-ish with a stick blender.
Step 2.
While the mix is still over the heat, tip in the flour and beat it into the spinach mixture. Cook over a low heat, mixing constantly, until you have a smooth ball of dough that is coming away from the sides of the pan. Tip into a bowl and beat for 1-2 mins to cool down.
Step 3.
Once slightly cooler, beat the eggs into the dough one at a time. The batter will look pretty hectic to begin with, but persevere – it’ll come together. Once the eggs are in, beat in the zest of the lemon. Roughly chop the prawns and fold through the batter.
Step 4.
Heat a pan of sunflower oil to about 190°C. Spoon in bite-sized amounts of the batter and cook for 4-5 mins or until golden brown. Lift them out of the hot oil and drain.
Step 5.
Season with fine salt and plate up. Serve with lemon wedges and a big dollop of aioli.
Are You A Sherry Lover?
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Serves
4
Fish Stock
Salt
Spinach
Butter
Flour
Egg
Lemon
Prawn
To serve
Aioli
Sunflower Oil
Salt
Black Pepper
Are You A Sherry Lover?
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Serves
4
Fish Stock
Salt
Spinach
Butter
Flour
Egg
Lemon
Prawn
To serve
Aioli
Sunflower Oil
Salt
Black Pepper
Are You A Sherry Lover?
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Tip the fish stock and salt into a pan and bring to the boil. Drop in the spinach and butter and cook for 1-2 mins to wilt the leaves and melt the butter. Whizz until smooth-ish with a stick blender.
Step 2.
While the mix is still over the heat, tip in the flour and beat it into the spinach mixture. Cook over a low heat, mixing constantly, until you have a smooth ball of dough that is coming away from the sides of the pan. Tip into a bowl and beat for 1-2 mins to cool down.
Step 3.
Once slightly cooler, beat the eggs into the dough one at a time. The batter will look pretty hectic to begin with, but persevere – it’ll come together. Once the eggs are in, beat in the zest of the lemon. Roughly chop the prawns and fold through the batter.
Step 4.
Heat a pan of sunflower oil to about 190°C. Spoon in bite-sized amounts of the batter and cook for 4-5 mins or until golden brown. Lift them out of the hot oil and drain.
Step 5.
Season with fine salt and plate up. Serve with lemon wedges and a big dollop of aioli.
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