Spanish Shrimp Fritters (Tortillas de Camerones) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup all purpose flour
½ cup chickpea flour
1 teaspoon of sweet paprika (some recipes
call for smoked paprika)
1 egg and 3 egg whites (lightly beaten)
¼ cup water
4 finely chopped green onions including the green parts
1/3 cup finely chopped Italian parsley
1 pound peeled and finely chopped raw shrimp (about 1 lb 12 ounces, unpeeled).
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Directions: |
Directions:Sift flour and add paprika. Make a well in the center of the flour.
Pour in lightly beaten eggs and mix gradually.
Add ¼ cup water and stir to make a smooth batter.
Mix in chopped onions, parsley, and shrimp.
Season batter with salt and pepper and ¼ to ½ teaspoon hot sauce.
Heat 1/8 inch of olive oil in a large deep sided frying pan over medium low heat.
Spoon a heaping tablespoon of batter into pan and flatten it with the back of a spoon.
Continue till pan is full but not over crowded.
Cook for 3 minutes on each side until golden brown and cooked through. Drain on paper towels.
Serve with lemon wedges and perhaps a few drops of hot sauce or plum sauce.
Makes about 30 or so fritters depending on their size. |
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Personal
Notes: |
Personal
Notes: Can use any size of shrimp or a combination of shrimp and scallops. Heavy on the shrimp or seafood is better than scanty.
These are best served slightly warm and can be reheated on a sheet pan in the oven or in a dry non-stick frying pan. Avoid using the microwave to reheat them as they become soggy instead of having a nice crisp outside.
To make gluten free use all chickpea flour.
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