Tortillitas de Camarones (Shrimp Fritters)

  • Serves

    makes 1 DOZEN


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.


  • 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
  • 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


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.

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