Whisk the cold sparkling water and 1 large egg lightly in a separate small bowl. Pour the wet into the dry mixture and stir just until combined; the batter should be slightly lumpy and thick but still drop from a spoon. If too thick, add up to 1–2 tablespoons more cold sparkling water.

Fold in cheese & aromatics

Fold 1 1/2 cups finely grated Manchego, 2 tablespoons chopped chives, 1/2 tablespoon finely grated or minced black truffle (or 1/2 tbsp truffle paste), 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper into the batter until evenly distributed. Chill batter in the refrigerator for 15 minutes to firm slightly — this helps shape fritters and keeps oil temperature stable.

Optional breadcrumb finish

If using panko for a crunchier exterior: place 1/2 cup panko in a shallow bowl. Dredge small scoops of batter lightly in 1/4 cup flour, then press each into the panko to coat before frying. If you prefer a smooth fritter, skip the panko and simply dust with flour before frying.

Aioli

Emulsify base

In a small bowl whisk together 1 egg yolk, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard and the grated garlic until smooth.

Slowly add oil

Very slowly begin drizzling the 1/2 cup neutral oil into the yolk mixture while whisking vigorously (or use a handheld blender on low). Start drop by drop for the first 1–2 tablespoons to build a stable emulsion, then in a thin steady stream until all the oil is incorporated and the aioli is thickened.

Finish aioli

Whisk in 1 tsp extra-virgin olive oil, 1/4 tsp truffle oil (if using), 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon, salt or truffle oil to preference. Refrigerate until ready (can be made up to 24 hours ahead).

Frying & Finishing

Heat oil

Pour about 3–4 cups neutral frying oil into a deep, heavy saucepan or Dutch oven and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float up immediately without burning.

Portion fritters

Use a small cookie scoop or two teaspoons to portion roughly 1-tablespoon-sized mounds of batter. If using the optional flour/panko step: lightly toss each scoop in the 1/4 cup flour to remove excess wetness, then press into panko. For the smooth version, dust each mound lightly with flour to help crisping.

Fry

Working in small batches (4–6 fritters at a time depending on pan size), gently lower batter mounds into the oil. Fry until golden brown and puffed, about 2–3 minutes, turning once with a slotted spoon for even color. Avoid crowding the pan to keep oil temperature steady.

Drain & season

Transfer cooked fritters to a paper towel-lined tray to drain briefly. While still warm, sprinkle with 1/4 cup finely grated Manchego for extra creaminess, a pinch of sea salt flakes and a few chopped chives or microgreens.

Serve

Serve the fritters hot with the truffle aioli on the side for dipping. For a composed bite, top each fritter with a dollop (about 1/2 tsp) of aioli and a very light shave or drop of truffle paste, then garnish with microgreens. Best enjoyed immediately.