Tortillitas de Camarones (Shrimp Fritters)

Shrimp Fritters (Tortillitas de Camarones)
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.
Yield: 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

  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.
  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.