In a mixing bowl, combine the all-purpose flour and create a well in the center. Crack in one large egg and gradually whisk in sparkling water until the mixture is smooth and free of lumps.

Next, stir in the finely chopped shallot, minced garlic, fresh parsley, and lemon zest into the batter, seasoning generously with sea salt and black pepper.

Carefully drain the small canned sardines in olive oil and break them into smaller pieces. Gently fold the sardines into the batter.

In a frying pan, heat a generous amount of extra virgin olive oil over medium heat until shimmering, about 2-3 minutes.

Using a tablespoon, drop spoonfuls of the fritter batter into the hot oil. Fry each fritter for about 3 minutes on one side, then flip and fry for another 3 minutes.

Once golden and crispy, use a slotted spoon to remove the fritters from the oil and place on a plate lined with paper towels.

In a mortar and pestle, pound a couple of garlic cloves and a pinch of saffron threads until smooth. Whisk in low-fat mayonnaise and lemon juice, adjusting flavor with salt and pepper.

Serve warm fritters on a platter, garnished with parsley and the aioli on the side for dipping.