Tortillitas de Camarones (Shrimp Fritters)

Name: Tortillitas de Camarones (Shrimp Fritters)
Total time: PT0D0H0M
Yield: makes 1 DOZEN
Ingredients: 1 ⁄ 3 cup olive oil; 1 ⁄ 2 small yellow onion, finely chopped; 12 oz. raw medium shrimp, peeled, deveined, and finely chopped; 1 ⁄ 4 cup chickpea flour (available from Nuts.com); 2 tbsp. all-purpose flour; 2 tbsp. roughly chopped parsley; 1 tsp. baking powder; 1 ⁄ 2 tsp. hot paprika; Kosher salt and freshly ground black pepper, to taste; Lemon wedges, for serving

Serves
makes 1 DOZEN

TODD COLEMAN

These crisp-edged fritters get their earthy flavor from chickpea flour. This recipe first appeared in our December 2012 issue along with Alexander Lobrano's story My Spanish Sanctuary.

Ingredients

¹⁄₃ cup olive oil
¹⁄₂ small yellow onion, finely chopped
12 oz. raw medium shrimp, peeled, deveined, and finely chopped
¹⁄₄ cup chickpea flour (available from Nuts.com)
2 tbsp. all-purpose flour
2 tbsp. roughly chopped parsley
1 tsp. baking powder
¹⁄₂ tsp. hot paprika
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving

ADVERTISEMENTAD

Instructions

Step 1

Heat 2 tbsp. of the oil in a 12" skillet over medium-high heat. Add the onions, and cook, stirring, until soft, about 6 minutes. Transfer onions to a bowl, and add the shrimp, both flours, parsley, baking powder, paprika, salt, and 5 tbsp. water; stir to combine thoroughly. Set batter aside for 10 minutes.

Step 2

Heat remaining oil in skillet over medium-high heat, and working in batches, add 2 tbsp. batter, and cook, flipping once, until golden brown and crisp at the edges, about 3 minutes. Using a spatula, transfer to paper towels to drain; season with salt and pepper. Serve with lemon wedges.

Heat 2 tbsp. of the oil in a 12" skillet over medium-high heat. Add the onions, and cook, stirring, until soft, about 6 minutes. Transfer onions to a bowl, and add the shrimp, both flours, parsley, baking powder, paprika, salt, and 5 tbsp. water; stir to combine thoroughly. Set batter aside for 10 minutes.
Heat remaining oil in skillet over medium-high heat, and working in batches, add 2 tbsp. batter, and cook, flipping once, until golden brown and crisp at the edges, about 3 minutes. Using a spatula, transfer to paper towels to drain; season with salt and pepper. Serve with lemon wedges.