Spanish cuisine · Dough, Pasta & Rice

Tortillitas de Camarones

Wafer-thin Andalusian fritters of chickpea flour with tiny shrimp, fried until crisp.

Ingredients · for 4 servings

• 200 g small shrimp (or brown shrimp)
• 100 g chickpea flour
• 60 g flour
• 4 spring onions
• 1/2 bunch parsley
• 250 ml cold water
• 500 ml frying oil
• 1 lemon
• Salt, pepper

Instructions

1. Coarsely chop the shrimp, cut the spring onions into fine rings and finely chop the parsley.
2. Whisk the chickpea flour and flour with the cold water and 1/2 tsp salt until lump-free – the batter should run off the spoon thin like crêpe batter.
3. Stir in the shrimp, spring onions and parsley, season with pepper and let the batter rest chilled, covered, for 30 min.
4. Heat the frying oil in a wide pan to 180°C – a drop of batter must rise to the surface bubbling immediately.
5. Slide a small ladleful of batter into the oil at a time, spread it out wafer-thin with the back of the ladle, and fry for 2–3 min per side until golden and crisp.
6. Drain on paper towels, salt lightly and serve immediately with lemon wedges – cold, the fritters lose their crispness.