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
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
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.