These fritters are based on bunueles, a delicious snack found in tapas bars throughout Spain.

Extra vegetable oil for frying
Lemon wedges for serving

Batter
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Filling
1 tablespoon vegetable oil
1 small onion, chopped
8 ounces salmon, chopped
2 tablespoons chopped parsley
salt and pepper

In a small measuring jug, lightly beat the egg and 1/2 cup water together in a bowl. Stir the flour, baking powder and salt together in a bowl, then slowly add the egg-and-water mixture. Set aside.

Heat the 1 tablespoon oil. Sauté the onion until transparent, then stir it into the salmon. Add the parsley and season to taste. Pour in the batter and stir. Pour some more oil to a depth of 1/2 inch into a skillet and heat. Drop tablespoonfuls of the salmon batter into the medium-hot oil and cook for 2-3 minutes on each side or until brown. Drain on paper towels. Keep warm in the oven while frying the remainder. Serve immediately with lemon wedges.

MAKES 10-20 Fritters