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Tortillitas de Camarones (Shrimp Fritters)

I love fritters. These bite-sized little flavor pockets can change depending on the ingredients, but remain essentially the same. Delicious. And healthy. I have made zucchini fritters, corn fritters and others and these rank right up there in the fritter world. It's just what you would expect to find in a tapas bar in Andalusia, the southern region of Spain.
Course Main Course
Cuisine Spanish
Keyword fritters, seafood
Servings 12 fritters
Author The Cowgirl Gourmet found this recipe in an email Saveur sent and it's also in the December 2012 issue

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 also known as garbanzo bean flour
  • 2 tablespoons all-purpose flour rice flour or potato starch flour
  • 2 tablespoons flat leaf parsley roughly chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon paprika
  • 5 tablespoons water
  • Kosher or sea salt and freshly ground black pepper to taste
  • Maldon salt for serving
  • Lemon wedges for serving
  • Remoulade sauce, for dipping (you can make it by stirring together a big glob of mayo, a few squirts of ketchup and a spoonful of sweet pickle relish)

Instructions

  1. Heat 2 tablespoons oil in a 12" skillet over medium-high heat. Add the onions and cook, stirring until soft, about 6 minutes.

  2. Transfer onions to a bowl and add the shrimp, both flours, parsley, baking powder, paprika, a dash of salt and 5 tablespoons water and stir to combine thoroughly. Set batter aside to rest for 10 minutes.

  3. Using the same skillet, add the remaining oil and place over medium-high heat. Working in batches, use 2 tablespoons of the batter for each fritter and cook, flipping once until golden brown and crisp at the edges, about 3 minutes.

  4. Using a spatula, transfer the fritters to paper towels to drain and immediately season with flaky salt like Maldon and freshly ground black pepper. 

  5. Serve with lemon wedges and remoulade sauce. Squirt the lemon on the fritters, dip in sauce and enjoy.