Shrimp fritters (Tortillitas de camarones)
4 servings
30 minutes
Shrimp pancakes, or Tortillitas de camarones, are a dish from sunny Spain's Andalusia region. They combine a crispy texture with rich seafood flavor thanks to tender shrimp and a mix of chickpea and wheat flour. Light and airy, they are perfect as an appetizer or tapas, especially with chilled white wine or lemon sauce. Fried until golden and crispy, the aroma of fresh shallots and parsley makes them truly savory. The secret ingredient is ice water, which gives the batter special lightness. This dish is a true embodiment of Mediterranean cuisine flavor, suitable for both cozy family dinners and festive gatherings.
1
I finely chopped the shallot. I did the same with the parsley.
- Pearl onions: 1 piece
- Chopped parsley: to taste
2
In a deep bowl, I mixed wheat and chickpea flour, onion, parsley, and salt. I added half a glass of very cold water and a few ice cubes. I stirred until it became a homogeneous mass. I mixed in the shrimp. Then I added a little more water — the mixture should be liquid but thick.
- Chickpea flour (gram flour): 100 g
- Wheat flour: 50 g
- Pearl onions: 1 piece
- Chopped parsley: to taste
- Salt: to taste
- Sparkling water: 1 glass
- Shrimp: 200 g
3
With a tablespoon, he carefully poured the shrimp mixture into very hot olive oil, using tongs and remembering to turn the patties.
- Vegetable oil: 1 glass
4
I placed the ready shrimp pancakes vertically on paper towels to let the excess oil drain off.
- Vegetable oil: 1 glass
