Tortillitas de Camarones (Shrimp Fritters) Recipe | SAVEUR

Tortillitas de Camarones (Shrimp Fritters)

Shrimp Fritters (Tortillitas de Camarones)

These crisp-edged fritters get their earthy flavor from chickpea flour. Get the recipe for Shrimp Fritters (Tortillitas de Camarones) »

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.

Tortillitas de Camarones (Shrimp Fritters)
These crisp-edged fritters get their earthy flavor from chickpea flour.
makes 1 DOZEN

Ingredients

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

Instructions

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.

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