Using a box shredder, finely shred ½ of a baguette that has been sitting out for 1 to 2 days, you want to end up with a generous 2 cups of bread crumbs (225 grams)

Transfer the bread crumbs into a large bowl, slowly pour in ¼ cup (60 ml) milk as you mix everything together, then add in 4 cloves garlic finely minced, ¼ cup (15 grams) finely chopped fresh parsley and 2 large eggs, season with sea salt & black pepper and mix together until you form a compact paste

Using your hands or two spoons, start shapping the fritters, you want a croquette style design that is about the size of a large egg, as you finish each one transfer into parchment paper, you should end up with 8 fritters from this recipe

Heat a large fry pan with a medium heat and add in ½ cup (125 ml) extra virgin olive oil

After heating the olive oil for 5 minutes, it should be nice and hot but not smoking, add the fritters into the pan, all in a single layer

After 4 ½ to 5 minutes flip the fritters to fry the other side, after another 4 ½ to 5 minutes (9 to 10 minutes total cooking time) the fritters should be perfectly cooked, remove them from the pan and transfer into a dish with paper towels

To make the saffron mayo, add 1 clove garlic finely minced into a mortar, along with a ¼ tsp (.17 grams) saffron threads and a pinch of sea salt, pound down with a pestle until you form a paste, then add in ½ cup (115 grams) mayonnaise, ½ tsp (2.5 ml) lemon juice and 1 tablespoon (15 ml) extra virgin olive oil, season with black pepper and whisk until you end up with a creamy sauce

Transfer the saffron mayo into a serving bowl and place into a serving dish next to the frtters, enjoy!